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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 494.8
  • Total Fat: 17.8 g
  • Cholesterol: 69.9 mg
  • Sodium: 1,021.3 mg
  • Total Carbs: 53.7 g
  • Dietary Fiber: 6.4 g
  • Protein: 32.6 g

View full nutritional breakdown of Cheesy Stuffed Shells (Food Network) calories by ingredient
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Cheesy Stuffed Shells (Food Network)

Submitted by: MARTHAFROMMASS

Introduction

This recipe is by Melissa D'Arabian and was publiched in the October 2009 Food Network Magazine (page 90). It includes lots of veggies and uses tofu and cottage cheese instead of riccota etc. This recipe is by Melissa D'Arabian and was publiched in the October 2009 Food Network Magazine (page 90). It includes lots of veggies and uses tofu and cottage cheese instead of riccota etc.
Number of Servings: 6

Ingredients

    For the sauce:
    kosher salt
    2 tbl extra-virgin olive oil
    1/2 cup grated carrot
    1/2 cup grated zucchini
    1 small onion, finely chopped
    1/2 cup chopped celery
    3 cloves garlic, minced
    1 tsp dried basil
    1 tsp dried oregano
    2 tbl tomato paste
    1 28 ounce can crushed tomoatoes
    Freshly ground pepper

    For the shells
    1 12 ounce box jump pasta shells (you will need only about 2/3rds of the box)
    8 ounces silken tofu, mashed
    1 10 ounce box frozen chopped spinach, thawed and squeezed dry
    1 1/2 cups cottage cheese (this recipe uses 4% milk fat; you could reduce the calories with lite or fat free)
    1/2 cup grated parmesan cheese
    1 1/2 cups shredded mozzarella cheese
    1 large egg, lightly beaten
    1 clove garlic, minced
    kosher salt
    freshly ground pepper
    cooking spreay

Directions

Pre-heat oven to 350 degree. Bring a large pot of salted water to a boil in preparation for cooking the shells.

Make the sauce: heat the olive oil in a medium saucepan over medium heat. Add the caroot, zucchini, onion and celery and sute until soft but not brown (5 minutes). Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil then reduce the heat and simmer for 15 minutes. Season with salt and pepper. (I also added a twist or two from a red pepper mill.)

Meanwhile, prepare the shells. Add the past to the boiling water and cook 8 minutes; drain.

For the shell filling, mix the mashed tofu, spinach, cottage cheese, paremsan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.

Mist a 9 by 13 inch baking dish with cooking spreay. Spread about 1 cup of the suace in the bottom of the dish. Stuff the cheese mixutre inthe shells and place in the baking dish, open-side up. Pour the remaining suace over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving. Serving size is approximately 5 shells.

Number of Servings: 6

Recipe submitted by SparkPeople user MARTHAFROMMASS.






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Member Ratings For This Recipe

  • Good for a pasta dish that is full of veggies and reasonable on cheese. Labor intensive but there would be lots of ways to expedite things. Might just try next time with bottled sauce...or make the sauce somehow tastier. Not fantastic but worth trying again. - 9/8/09

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