Cheesy Stuffed Shells

Cheesy Stuffed Shells

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,899.6
  • Total Fat: 70.3 g
  • Cholesterol: 412.3 mg
  • Sodium: 4,734.8 mg
  • Total Carbs: 208.1 g
  • Dietary Fiber: 35.0 g
  • Protein: 127.7 g

View full nutritional breakdown of Cheesy Stuffed Shells calories by ingredient
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From Food Network October 2009 From Food Network October 2009
Number of Servings: 1



    Kosher salt
    2 Tablespoons extra-virgin olive oil
    1/2 cup grated carrot
    1/2 cup grated zucchini (I didn't have any :( so I left it out)
    1 small onion, finely chopped
    1/2 cup chopped celery
    3 cloves garlic, minced
    1 teaspoon dried basil
    1 teaspoon dried oregano
    2 Tablespoons tomato paste
    1 28-ounce can crushed tomatoes
    Freshly ground pepper


    1 12-ounce box jumbo pasta shells
    8 ounces silken tofu (skipped the tofu too)
    1 10-ounce box frozen chopped spinach, thawed and squeezed dry (I used fresh)
    1 1/2 cups cottage cheese
    1/2 cup grated parmesan cheese
    1 1/2 cups shredded mozarella cheese (Too much in my opinion, I left some out)
    1 large egg, lightly beaten
    1 clove garlic, minced
    Kosher salt and freshly ground pepper
    Cooking spray


1. Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. Make the sauce: heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute 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.

2. Meanwhile, prepare the shells. Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozarella, the egg and garlic in a medium bowl and season with salt and pepper.

3. Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozarella and bake for 15 minutes. Let cool slightly before serving.

Number of Servings: 1

Recipe submitted by SparkPeople user AVIDANNA.

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Member Ratings For This Recipe

  • Incredible!
    very good recipe - 8/27/18

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  • Bad
    The recipe sounds good. But the count is wrong. One serving is not 1 box of shells etc. I think the submitter just plugged in the ingredients not realizing that it would be for multiple servings. - 9/18/09

    Reply from AVIDANNA (12/28/09)
    sorry i was trying to calculate the amount for the whole recipe, which is actually divided into 4-6 servings normally

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