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Cheesy Stuffed Shells with My Secret Tomato Sauce

Oxmoor House
Hands-On time 12 mins
Total time 1 hr, 4 mins
Yield Serves 10 (serving size: 3 stuffed shells)
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.


  • 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
  • 3 cups My Secret Tomato Sauce or bottled pasta sauce

Nutrition 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

How to Make It

  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.

  4. 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.

Cooking Light Real Family Food