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You'll love the great flavor in these shells. Our Test Kitchen made them over without using any reduced-fat ingredients, yet still saved a ton on fat and calories!
This recipe is:
Healthy
Nutritional Facts 2 stuffed shells equals 318 calories, 14 g fat (8 g saturated fat), 79 mg cholesterol, 714 mg sodium, 23 g carbohydrate, 2 g fiber, 25 g protein.
Originally published as Makeover Cheese-Stuffed Shells in Healthy Cooking April/May 2008, p12
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Jul. 28, 2010 by shugarmomma
My family loves this dish. I have five kids so getting 10 thumbs up on any one dish is difficult! Everyone agreed and it is a "make again" as we call it.
Reviewed on Dec. 04, 2009 by spartan29
Excellent! This is an expensive recipe and I make it on special occasions. Last year I made it for Easter and this year I got requests for it for New Years. Everyone absolutely loved it. You would never know it had been lightened. The only change I made was that I didn't make the sauce. I poured a good store-bought sauce over the shells and they were wonderful.
Reviewed on Apr. 23, 2009 by MargeAZ
Too many cheeses used in this recipe. There's no reason to use cottage cheese AND ricotta. And, I've never seen cheddar cheese used in stuffed shells. My family wouldn't eat it. To us, Italian cheeses are ricotta, parmesan, mozzarella, and these are the only ones I'd use in stuffed shells or lasagna. There's very little flavor difference when using low-fat cheeses, so I don't consider this a makeover recipe. My own recipe has less fat! I use low-fat ricotta, 2% Mozzarella, and no sausage. I haven't found a turkey sausage that tastes good to my family. I also don't put ground beef in the stuffed shells, I make a meat sauce instead with less ground beef (93% lean.)
Too many cheeses used in this recipe. There's no reason to use cottage cheese AND ricotta. And, I've never seen cheddar cheese used in stuffed shells. My family wouldn't eat it. To us, Italian cheeses are ricotta, parmesan, mozzarella, and these are the only ones I'd use in stuffed shells or lasagna.
There's very little flavor difference when using low-fat cheeses, so I don't consider this a makeover recipe. My own recipe has less fat! I use low-fat ricotta, 2% Mozzarella, and no sausage. I haven't found a turkey sausage that tastes good to my family. I also don't put ground beef in the stuffed shells, I make a meat sauce instead with less ground beef (93% lean.)
Reviewed on Aug. 01, 2008 by KWhitehead
Very good, although a weee bit expensive for my budget (with all of the different cheeses). Will definitely make again, but perhaps for special occasions.
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