Stuffed Shells

Did you know LACTAID® Cottage Cheese can be used as a substitute for ricotta cheese? This means you can enjoy stuffed shells discomfort-free! For an extra bonus, this recipe comes together in just about an hour!

Recipe by LACTAID^® Brand

@lactaid

Prep 20 min	Cook 45 min	Total 1 hr 5 min

Servings 6 Servings

Ingredients

For the Filling

24 ounces LACTAID® Cottage Cheese (1 ½ containers)

1 egg, slightly beaten

¼ cup grated parmesan cheese (optional)

1 (10 ounce) package of frozen chopped spinach, thawed and squeezed dry

½ teaspoon Italian herb seasoning

¾ teaspoon granulated garlic

Salt and pepper

For the Sauce

⅓ cup olive oil

½ cup finely chopped onion

1 carrot, grated, about ½ cup

4 cloves garlic, minced or pressed

½ teaspoon Italian herb seasoning

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce

½ cup beef stock (or vegetable stock, if making vegetarian)

Salt and pepper

For the Stuffed Shells

10 ounces jumbo pasta shells

2 tablespoons parmesan cheese (optional)

½ cup chopped fresh basil

LACTAID^® Cottage Cheese

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Directions

For the Filling

Place the LACTAID® 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-inch tip open in the corner. (Chill if there is any waiting time before stuffing shells.)

For 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.

For the Stuffed Shells

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).
Preheat oven to 350 degrees F. 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 bake for an additional 15 minutes.
Let cool for a few minutes before topping with basil and serving.