Cheese Stuffed Shells Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

For sauce
 Olive oil2 Teaspoon
 Onion4 Ounce, finely chopped (1 Medium One)
 Garlic1 Clove (5 gm), minced (Medium One)
 Dried basil1⁄2 Teaspoon, crumbled
 Dried oregano1⁄4 Teaspoon, crumbled
 Sugar1 Teaspoon
 Canned whole tomatoes in tomato puree16 Ounce (1 Can)
 Dry white wine/Red wine1⁄2 Cup (8 tbs)
 Salt1 Pinch
For filling and pasta
 Small curd low fat cottage cheese1 1⁄2 Cup (24 tbs)
 Farmers cheese8 1⁄2 Ounce, crumbled to make 1 cup (1 Package Of Seven 1.2 Ounce Or 1 Cup)
 Egg1 Large
 Freshly grated parmesan cheese5 Tablespoon
 Chopped parsley1⁄4 Cup (4 tbs)
 Freshly grated nutmeg1⁄4 Teaspoon
 Black pepper1⁄8 Teaspoon
 Salt To Taste
 Jumbo pasta shells5 1⁄2 Ounce (20 In Number)

Nutrition Facts

Serving size: Complete recipe

Calories 1910 Calories from Fat 599

% Daily Value*

Total Fat 65 g99.7%

Saturated Fat 31.3 g156.5%

Trans Fat 0 g

Cholesterol 386.8 mg

Sodium 4248.2 mg177%

Total Carbohydrates 177 g59.1%

Dietary Fiber 14.7 g58.7%

Sugars 42.8 g

Protein 132 g263.9%

Vitamin A 98.5% Vitamin C 123.1%

Calcium 137.3% Iron 43.3%

*Based on a 2000 Calorie diet

Directions

1. MAKE THE SAUCE: Spoon the oil into a heavy medium saucepan. Add the onion and saute over moderate heat until softened, about 3 minutes. Add the garlic and cook for 30 seconds longer. Stir in the basil, oregano, sugar and tomatoes, breaking them up with a spoon. Pour in the wine and add the salt. Bring to a boil. Reduce the heat and simmer over low heat until thickened slightly and reduced to 2 cups, 10 to 15 minutes.
2. MAKE THE FILLING AND PASTA: Adjust a shelf to the upper third of the oven and preheat to 400°. Spread 1/2 cup of the sauce into a 12-by-8-inch shallow baking dish.
3. In a medium bowl stir together the cottage cheese, farmer's cheese, egg, 4 tablespoons Parmesan, parsley, nutmeg, pepper and salt to taste.
4. Bring a large pot of water to a boil over high heat. Drop in the shells and stir constantly until the water returns to a boil. Stir frequently thereafter, and cook until firm-tender, 10 to 12 minutes. Drain in a colander. Spoon about 2 tablespoons of the cheese filling into each shell. Arrange them over the sauce in the prepared pan. Spoon the remaining 1 1/2 cups of sauce over the tops. Bake until hot and bubbly, about 15 minutes. Sprinkle on the remaining 1 tablespoon Parmesan. Serve hot.
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