Cheesy Stuffed Shells with My Secret Tomato Sauce

5

Outstanding

Oxmoor House
Cheesy Stuffed Shells with My Secret Tomato Sauce Recipe
What's not to love about stuffed shells? Loaded with cheese and tomato sauce, this pasta dish is a total crowd-pleaser. To change it up, you can add a little lean ground beef or different herbs to the sauce. Also, it's easy to double the recipe and freeze one batch.
Serves 10 (serving size: 3 stuffed shells)

Ingredients

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30 uncooked jumbo shell pasta (about 8 ounces)
4 ounces shredded 6-cheese Italian-blend cheese, divided (about 1 cup)
8 ounces shredded part-skim mozzarella cheese (about 2 cups)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (15-ounce) container part-skim ricotta cheese
Cooking spray

Preparation

Hands-On: 12 Minutes
Total: 1 Hour, 4 Minutes

1. Preheat oven to 350°.

2. Cook pasta in boiling water 8 minutes or until almost al dente. Drain. Rinse with cold water; drain.

3. Combine 1/2 cup Italian-blend cheese and next 6 ingredients (through ricotta) in a bowl. Spoon about 1 1/2 tablespoons cheese mixture into each pasta shell. Place shells, stuffed sides up, in a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Pour sauce over shells. Cover and bake at 350° for 30 minutes or until bubbly. Uncover; sprinkle with remaining 1/2 cup Italian-blend cheese. Bake 5 minutes or until cheese melts.

Tip: If you don't have any My Secret Tomato Sauce prepared, the Organic Tomato Basil Sauce from Whole Foods Market is a great go-to option.

Created date

August 2012

Nutritional Information

Calories 285
Caloriesfromfat 0.0 %
Fat 13.1 g
Satfat 6.5 g
Monofat 4 g
Polyfat 0.6 g
Protein 17.5 g
Carbohydrate 24.5 g
Fiber 1.5 g
Cholesterol 37 mg
Iron 1.7 mg
Sodium 536 mg
Calcium 401 mg