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Stuffed Shells

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Yield: 6 Yields 6 servings
Prep Time:
Cook Time:
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Ingredients

10 ounces jumbo pasta shells

Filling

24 ounces Lactaid Lowfat Cottage Cheese (1 1/2 containers)
1 egg, slightly beaten
1/4 cup grated parmesan cheese (optional)*
1 10-ounce package of frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon Italian herb seasoning
3/4 teaspoon granulated garlic
Salt and pepper

Sauce

1/3 cup olive oil
½ cup finely chopped onion
1 carrot, grated, about 1/2 cup
4 cloves garlic, minced or pressed
1/2 teaspoon Italian herb seasoning
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
1/2 cup beef stock (or vegetable stock, if making vegetarian)
Salt and pepper

Topping

2 tablespoons parmesan cheese (optional)*
1/2 cup chopped fresh basil

Preparation

  1. Make the sauce:In a large saucepan, cook the onion and grated carrot in the olive oil over medium low heat until vegetables are softened, about 7 minutes.  Do not let brown. Add the garlic and Italian herbs and cook until fragrant, another minute or two.  Turn up the heat to high, and add the crushed tomatoes, and stir with a wooden spoon.  Once the mixture starts to boil, add the tomato sauce and beef stock, and bring to a simmer again.  Reduce the heat to low and let simmer for 15 minutes while you make the rest of the recipe.
  2. Make the shells, by boiling in salted water according to package directions, removing one minute before time on package.  Rinse, and set aside, holding in cold water (to prevent sticking).
  3. Make the filling: Place the cottage cheese in a small food processor and pulse until the large curds are broken down into smaller ricotta-like curds, about five pulses.  (Scrape the sides down with a rubber spatula between pulses.)  Scrape the cottage cheese into a medium bowl, and add the remaining filling ingredients, and mix until well-blended.  Spoon the filling into a resealable plastic bag, and cut a 1” tip open in the corner. (Chill if there is any waiting time before stuffing shells.)
  4. Preheat oven to 350. Spray a 2 ½ quart baking dish with nonstick spray.  Spread ½ cup sauce on the bottom of the pan.  Add 2 tablespoons of water if needed to spread sauce around.  Squeeze cheese filling into each shell and place in the pan.  Once all the shells are done, pour the remaining sauce on top of the shells, cover with foil and bake for 30 minutes.  Uncover the shells, top with remaining parmesan cheese, if using, and baking for an additional 15 minutes.  Let cool for a few minutes before topping with basil and serving.

Nutritional Facts

Amount Per Serving

Calories 480
Total Fat 17g
Calories from Fat 150kcal
Saturated Fat 0g
Cholestrol 45mg
Sodium 1240mg
Total Carbohydrate 62g
Dietary Fiber 7g
Sugars 15g
Protein 26g
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