Rating: 4.5 stars
23 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

To fill the shells, simply spoon the cheese mixture into a heavy-duty zip-top plastic bag; squeeze out the air. Snip a one-inch hole in one corner of the bag, and pipe the filling into the shells.

Krista Montgomery, M.S., R.D.
Recipe by Cooking Light December 2006

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
5 servings (serving size: 4 stuffed shells)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.

  • Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.

Nutrition Facts

394 calories; calories from fat 28%; fat 12.4g; saturated fat 7.7g; mono fat 2.9g; poly fat 0.7g; protein 21.3g; carbohydrates 48.9g; fiber 8.7g; cholesterol 38mg; iron 5mg; sodium 954mg; calcium 455mg.
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