- Total Time
Mixing the ricotta with nonfat cottage cheese gives the filling more body and flavor while reducing the fat content.
part-skim ricotta cheese1 cup(s)
fat free cottage cheese1 cup(s)
table salt1 tsp
garlic powder1 tsp, or to taste
dried oregano1 Tbsp
black pepper¼ tsp
canned tomato sauce3 cup(s)
cooked pasta1 pound(s), jumbo shells, approximately 24 shells
- Preheat oven to 375°F.
- Mix together cheeses, salt, garlic powder, oregano and pepper.
- Spread a few spoonfuls of tomato sauce on bottom of a 9- x 13-inch baking dish.
- 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.