Cheesy Stuffed Shells with My Secret Tomato Sauce

6 Reviews
ADD YOUR REVIEW
Oxmoor House
Hands-On Time
12 Mins
Total Time
1 Hour 4 Mins
Yield
Serves 10 (serving size: 3 stuffed shells)
By Amanda Haas
September 2012
RECIPE BY Oxmoor House

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.

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Step 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

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Ratings & Reviews

CRANKY's Review

finkhouse
April 28, 2014
I really liked this. I was craving an easy, cheesy, alternate to lasagne. I didn't have the 6-cheese italian blend, so I used pizza cheese and added some romano and parmesan. I added an egg to bind the cheeses together, and a little garlic powder. Even my husband liked it. I will definitely make this again!

maryjaap's Review

CRANKY
January 01, 2014
N/A

Wendy84's Review

Wendy84
September 03, 2013
N/A

finkhouse's Review

JuliaCollins1
April 11, 2013
I used my own homemade tomato sauce recipe, but otherwise changed nothing else. This recipe was nothing short of fantastic! My husband and 2 1/2 yr old daughter devoured these shells. I did splurge on local good Wisconsin cheese, which really did add a nice cheesy-ness that I think you could miss out on with just regular old Kraft shredded. This is a definite keeper, will make again!

PrimeSuspect's Review

maryjaap
January 13, 2013
N/A

JuliaCollins1's Review

PrimeSuspect
September 30, 2012
My family loved this!! In fact, my mother-in-law ate one cold and said it was the best thing she had ever put in her mouth. I had never stuffed shells and thought it would be a time consuming recipe. Not so! It was very quick and easy.
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