Whole Wheat Stuffed Shells with Tomato Sauce Recipe

Summary

Preparation Time25 MinCooking Time30 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
Main IngredientInterest Group

Ingredients

 Jumbo whole wheat shells24
 Tomato sauce3 Cup (48 tbs) (Two In One, Store Bought Or Homemade)
 Parmesan cheese2 Ounce (At Room Temperature)
 Whole wheat bread slice1
 Mozzarella cheese4 Ounce (Well Chilled)
 Cottage cheese2 Cup (32 tbs)
 Egg1
 Parsley flakes1 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon

Directions

MAKING
1) In a food processor bowl with a metal blade, process the Parmesan cheese until finely grated, keep aside.
2) Then process the bread to make fine crumbs.
3) In a processor bowl with a shredding disc, process the mozzarella cheese until shredded.
4) In a processor bowl with a metal blade, process the cottage cheese, egg, parsley flakes, salt and pepper alongwith the bread crumbs and mozzarella cheese, until
combined.
5) Stuff each shell with about 1 heaped teaspoon mixture.
6) In a 9 x 13-inch baking pan, spread 1/2 the tomato sauce (about 1 1/2 cups) at the bottom.
7) Arrange the stuffed shells in a single layer, top with remaining sauce and sprinkle with the Parmesan cheese.
8) Bake uncovered in the preheated oven for 25-30 minutes or until thoroughly heated.

SERVING
9) Serve immediately on individual serving plates.
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