Unstuffed Shells
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
675 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Unstuffed Shells
Description
This recipe starts with jumbo pasta shells cooked and reserved with some pasta water. The sauce is made by browning onion and a blend of turkey and spicy Italian pork sausages before adding diced tomatoes, tomato paste, and pasta water to develop a rich base with fresh basil. The whipped cheese mixture uses cottage, Parmesan, mozzarella cheeses, basil, Italian seasoning, and optional red pepper flakes to create a smooth cheese blend similar to ricotta.
The cooked shells are folded into the sauce, which is then softened and combined with mozzarella cheese while still warm, giving a creamy texture. This method makes it easier to serve the dish without the labor of stuffing each shell, while still delivering the familiar flavor combination.
Unstuffed Shells make a filling main course that can be reheated easily. The cheese and noodles can be stored separately to maintain texture or combined for a creamier result. The sauce clings well to the noodles due to the reserved pasta starch in the water.
Ingredients
Noodles
- 1 box jumbo pasta shells 12 oz, stuffed
- 1 ½ cups pasta water *always save more than needed just in case!
Sauce
- 1 tbsp olive oil
- 1 onion diced, small, white
- 8 oz ground turkey sausage
- 8 oz Italian pork sausage ground, spicy
- 1 large can diced tomatoes 28 ooz
- 6 oz tomato paste
- ½ cup basil julienned, fresh
- ½ cup mozzarella cheese shredded
Whipped Cheese
- 2 cups cottage cheese
- ½ cup Parmesan Cheese shredded
- ½ cup mozzarella cheese shredded
- ¼ cup basil chopped
- ½ tbsp Italian seasoning
- pinch red pepper flakes optional
Instructions
- Cook the jumbo pasta shells according to package directions in a large pot. Before draining, save at least 1 ½ cups of pasta water.
- Heat the large pot again with 1 tablespoon of olive oil over medium heat. Add diced onion to the pot. Brown for 5 minutes, then add the turkey & pork sausage. Break sausage into clumps and allow the sausage to cook, stirring throughout..
- Meanwhile, in a food processor, add all ingredients needed for the cottage cheese whipped “ricotta” and pulse until smooth. Set aside.
- Once the sausage is almost cooked through, add the canned tomatoes, tomato paste, and 1 cup of pasta water. Stir. For more flavor, season sauce with salt, black pepper, italian seasoning, and/or red pepper flakes to taste.
- Fold in the tender pasta shells. Add the finely chopped basil to the sauce and stir together. If the sauce is too thick, add in pasta water to thin as necessary. While the pasta is still warm, stir in the shredded mozzarella cheese.
- To serve, spread the cottage cheese mixture onto the bottom of your bowls, add the pasta noodles on top and garnish with fresh basil. Enjoy!
Notes
- Do not rinse the pasta after cooking; the starch helps sauce adhere better.
- Store cheese mixture and noodles separately for up to 3 days or combined for a creamier dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 675kcal | 34% |
| Carbohydrates | 47g | 16% |
| Protein | 51g | 102% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 118mg | 39% |
| Sodium | 1247mg | 52% |
| Potassium | 1208mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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