Baked Shells with Three Cheeses

Baked mac-and-cheese fans will find it hard to believe this cheesy, full-flavored dish is actually light.

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6 servings (serving size: 1/6 of casserole)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 42 Minutes
Other: 10 Minutes

Nutritional Information

Calories 291
Fat 7.3 g
Satfat 4.4 g
Protein 17.4 g
Carbohydrate 38.7 g
Cholesterol 24 mg
Iron 1.5 mg
Sodium 602 mg
Caloriesfromfat 23 %
Fiber 1.4 g
Calcium 392 mg


3 cups uncooked sea shell pasta
1/3 cup fresh breadcrumbs
1/4 cup (1 ounce) shredded Asiago cheese, divided
2 1/2 cups 1% low-fat milk
2 tablespoons all-purpose flour
1 1/2 teaspoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces light processed cheese, cubed (such as Velveeta Light)
3/4 cup (3 ounces) shredded light Havarti cheese
Cooking spray


Cook pasta in a Dutch oven according to package directions, omitting salt and fat.

Preheat oven to 375°.

Combine breadcrumbs and 1 tablespoon Asiago cheese. Set aside.

Gradually whisk milk into flour in a medium saucepan until smooth; add butter, salt, and pepper. Bring to a boil over medium heat, whisking constantly. Add processed cheese, whisking until cheese melts. Remove from heat.

Stir cheese sauce, Havarti cheese, and 3 tablespoons Asiago cheese into pasta until blended. Pour into a 2-quart oval casserole coated with cooking spray. Sprinkle with breadcrumb mixture.

Bake at 375° for 30 minutes or until bubbly and golden. Let stand 10 minutes before serving.


Oxmoor House Healthy Eating Collection

January 2005
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