Cheese Stuffed Shells
5
Points®
Temps total: 40 min • Préparation: 20 min • Cuisson: 20 min • Portions: 6 • Difficulté: Facile
Mixing ricotta with nonfat cottage cheese gives this filling more body and flavour while reducing the fat content.
Ingrédients
Part-skim ricotta cheese
1 cup(s)
Fat free cottage cheese
1 cup(s)
Table salt
1 tsp(s)
Garlic powder
1 tsp(s), or to taste
Dried oregano
1 tbsp(s)
Black pepper
¼ pinch(es)
Canned tomato sauce
3 cup(s)
Cooked pasta
1 pound(s), jumbo shells, approximately 24 shells
Instructions
1
Preheat oven to 375°F.
2
Mix together cheeses, salt, garlic powder, oregano and pepper.
3
Spread a few spoonfuls of tomato sauce on bottom of a 9- x 13-inch baking dish.
4
When cooked shells are cool enough to handle, fill each shell with cheese mixture and place in baking dish. When all shells are in dish, spoon remaining tomato sauce over shells. Cover pan and bake for 20 minutes. Yields about 4 shells per serving.
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