Italian Cheese-Stuffed Shells Recipe

Name: Italian Cheese-Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) package jumbo pasta shells; 24 ounces low fat cottage cheese; 8 ounces mozzarella cheese, shredded; 2 eggs, slightly beaten; ½ teaspoon salt; ⅛ teaspoon black pepper; ½ teaspoon oregano; 1 teaspoon dried parsley; 1 dash garlic powder; ¼ cup grated parmesan cheese; 3 cups canned or jarred spaghetti sauce

Servings: persons

1 (12 ounce) package jumbo pasta shells
24 ounces low fat cottage cheese
8 ounces mozzarella cheese, shredded
2 eggs, slightly beaten
½ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon oregano
1 teaspoon dried parsley
1 dash garlic powder
¼ cup grated parmesan cheese
3 cups canned or jarred spaghetti sauce

1
Preheat oven to 350 degrees.
2
Cook shells as directed on package and drain in single layer on paper towel.
3
Mix together all ingredients and fill each shell with 2-3 Tbsp.
4
of filling
5
Spread thin layer of sauce in 9x13-inch baking dish and place stuffed shells on top.
6
Cover with remaining sauce.
7
Cover with sheet of aluminum foil and bake 25-30 minutes.
8
Serve with extra parmesan cheese to sprinkle over top.

1073

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 (12 ounce) package jumbo pasta shells, 24 ounces low fat cottage cheese, 8 ounces mozzarella cheese, shredded, 2 eggs, slightly beaten, and more.

Yes, Italian 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.

Italian Cheese-Stuffed Shells

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