Stuffed Shells

This is a good healthy dinner with a lot of protein. If you freeze portion sized amounts in individual containers (about 3 shells), it makes a great lunch.

Stuffed Shells

  • 15 Jumbo Shells
  • 1 16 oz package skim ricotta
  • 1 16 oz package low fat cottage cheese
  • 1 egg
  • 1 t oregano (dried)
  • 1/4 – 1/2 C grated romano cheese
  • salt and pepper to taste
  • Tomato sauce (I make mine by sauteeing a chopped carrot, a chopped onion, and 2 crushed cloves of garlic in olive oil til soft, then adding a 28 oz can of crushed tomatoes and simmering for 1 hour)

Boil shells. While boiling, mix ricotta, cottage cheese, egg, oregano, romano, salt, pepper together in a bowl. When shells are done, drain them and cool a bit. Spread a layer of sauce in a 9X13 casserole dish. When cool enough to handle, stuff the shells with the cheese filling. As you stuff them, place them into your dish. You will have enough filling for all 15 shells. If there is a little left over, just tuck it around some of the shells. Spoon some sauce over each shell. It doesn’t have to completely cover them, just about a heaping tablespoon on each. Bake at 375 for about 45 minutes, or until a little browned on top and bubbly.


One response to “Stuffed Shells

  1. Pingback: Swiss Chard Lasagna « Laura Rees

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