Cheese Stuffed Shells

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Nutritional Info
  • Servings Per Recipe: 23
  • Amount Per Serving
  • Calories: 265.4
  • Total Fat: 8.2 g
  • Cholesterol: 52.2 mg
  • Sodium: 519.8 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 15.4 g

View full nutritional breakdown of Cheese Stuffed Shells calories by ingredient
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Cauliflower is used to reduce calories for this cheese filled pasta dish. Cauliflower is used to reduce calories for this cheese filled pasta dish.
Number of Servings: 23


    2 - 12oz boxes of Jumbo shell pasta

    2 - 1lb bags frozen cauliflower
    1/4 lb shredded Parmesan
    2 3/4c Part Skim Ricotta
    4c part skim mozarella
    3 large eggs
    2tbsp parsley

    60oz canned tomato sauce
    1tbsp garlic
    2tbsp oregano
    2tbsp basil


Preheat oven to 350 F. You will need several baking dishes (3 9x13 or a combination of other sizes). Lightly oil the bottom of the dishes.

Microwave cauliflower until tender. Use a stick blender or food processor to puree the cauliflower. Allow it to cool a bit before adding it to the cheese mixture.

Mix together the filling ingredients while you cook the pasta (shells should be flexible, but still hold their shape). Cheese, eggs, pureed cauliflower, and parsley should be mixed until combined.

Once pasta is cooked and cooled enough to handle, scoop cheese mixture into shells. They should be filled, but not bursting. Place the filled pasta into baking dishes tightly together.

Mix together sauce ingredients and heat through (on the stove or in the microwave). Cover the pasta with the sauce and place in oven for about 40 minutes. The sauce should be bubbly.

5 shells is one serving. This recipe makes a total of 23 servings.

All the prep for this dish may be completed and either refrigerated or frozen for later cooking. Cook time should be increased a little if the dish is frozen.

Number of Servings: 23

Recipe submitted by SparkPeople user SILVERFENIX.

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