Cheese Stuffed Shells Recipe

Name: Cheese Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1 Tbsp. Primo 100% Pure Olive Oil; 1/2 cup each: chopped onion and celery stalk; 3 cloves garlic, minced; 1 can (28oz/796mL) Primo Plum Tomatoes; 1 can (24oz/680mL) Primo Original Pasta Sauce; 2 tsp. LEA & PERRINS Worcestershire Sauce; pinch hot pepper flakes; 1 box jumbo pasta shells; FILLING:; 2 containers (500g each) cottage cheese; 2 eggs; 1/3 cup chopped walnuts; 1 cup grated Cracker Barrel Mozzarella Cheese; 1/2 cup grated asiago cheese; 2 Tbsp. each: chopped fresh parsley and basil; 1/2 tsp. each: salt and pepper; 1/2 cup Kraft 100% Parmesan Grated Cheese

Servings: persons

Sauce:
1 Tbsp. Primo 100% Pure Olive Oil
1/2 cup each: chopped onion and celery stalk
3 cloves garlic, minced
1 can (28oz/796mL) Primo Plum Tomatoes
1 can (24oz/680mL) Primo Original Pasta Sauce
2 tsp. LEA & PERRINS Worcestershire Sauce
pinch hot pepper flakes
1 box jumbo pasta shells
FILLING:
2 containers (500g each) cottage cheese
2 eggs
1/3 cup chopped walnuts
1 cup grated Cracker Barrel Mozzarella Cheese
1/2 cup grated asiago cheese
2 Tbsp. each: chopped fresh parsley and basil
1/2 tsp. each: salt and pepper
1/2 cup Kraft 100% Parmesan Grated Cheese

1
["SAUCE:", "HEAT oil in a large saucepan over medium heat.", "Add onion, celery and garlic; cook for 3 minutes, or until softened.", "Add tomatoes, spaghetti sauce, Worchestershire sauce and hot pepper flakes; bring to a boil, reduce heat to medium-low and cook for 1 hour, stirring occasionally.", "MEANWHILE, in a large pot of boiling, salted water cook the pasta for 20 minutes or until tender, refresh in cold water and drain.", "FILLING:", "COMBINE cottage cheese, eggs, walnuts, mozzarella cheese, asiago cheese, parsley, basil and salt and pepper in a large bowl.", "SPREAD 1 cup (250mL) of the tomato sauce in the bottom of each of two 13 x 9"" (3L) baking dishes.", "STUFF each shell with 3 Tbsp (45mL) filling and place half of the stuffed shells in each dish.", "Pour the remaining tomato sauce evenly and equally over the shells in each dish and sprinkle with 1/4 cup (50mL) parmesan cheese.", "BAKE at 350F (180C) for 30 minutes, or until heated through."]

1054

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Sauce:, 1 Tbsp. Primo 100% Pure Olive Oil, 1/2 cup each: chopped onion and celery stalk, 3 cloves garlic, minced, and more.

Yes, Cheese Stuffed Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese Stuffed Shells

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