Cheese Stuffed Shells Recipe


Main Ingredient


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


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.