Italian Cheese-Stuffed Shells
"Wonderful, simple, meatless main dish. This is my mom's recipe...so easy to make. You can use part-skim or fat-free mozzarella and fat-free cottage cheese to lower the fat content. Serve with fresh green salad and garlic bread. Superb!"
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 (12 ounce) package jumbo pasta shells
- 24 ounces low fat cottage cheese
- 8 ounces mozzarella cheese, shredded
- 2 eggs, slightly beaten
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄2 teaspoon oregano
- 1 teaspoon dried parsley
- 1 dash garlic powder
- 1⁄4 cup grated parmesan cheese
- 3 cups canned or jarred spaghetti sauce
directions
- Preheat oven to 350 degrees.
- Cook shells as directed on package and drain in single layer on paper towel.
- Mix together all ingredients and fill each shell with 2-3 Tbsp. of filling
- Spread thin layer of sauce in 9x13-inch baking dish and place stuffed shells on top.
- Cover with remaining sauce.
- Cover with sheet of aluminum foil and bake 25-30 minutes.
- Serve with extra parmesan cheese to sprinkle over top.
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Reviews
-
I made these last night with fat free cottage cheese. They were Really Good, but a bit on the runny side. I also used ground turkey and mixed it in with the sauce. I have to agree with lucky #3 on the taste, the cottage cheese was not as flavorful as ricotta, so next time I may mix it half and half. Thanks for the reciepe. -
I usually use ricotta cheese and this was my first time trying cottage cheese instead. I think it wasn't as flavorful with the cottage cheese so next time I'll try the recipe with ricotta instead. It was very quick and simple to make! -
This recipe was FANTASTIC!!!The only thing I did different was use ricotta cheese cause I didn't have cottage cheese,but it still turned out wonderful and so flavorful.I also liked the fact that it was so simple and used ingredients(herbs) that everyone have in their spice rack. -
These are wonderful and I'm looking forward to making them again. Next time it will be a double batch and I'll stick the extras in the freezer for a quick dinner in the future. Mine were pretty runny so I'm going to drain my cottage cheese next time and I doubled the oregano and parsley. This served my family of 5 with 1 serving leftover for lunch tomorrow. Thanks for posting. -
I made these and they were wonderful! I used a 15oz container of extra smooth ricotta and made up the difference with some small curd cottage cheese. Other than that I followed the recipe exact. Next time I think I'll use more pasta sauce. I will be making this often! YUM!
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RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"