Italian Cheese-Stuffed Shells Recipe
Italian Cheese-Stuffed Shells Recipe photo by Taste of Home

Italian Cheese-Stuffed Shells Recipe

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From Galesville, Wisconsin, Patty Tappendorf notes, “I found this recipe in a church cookbook and thought it was a great twist on traditional lasagna. I omitted the meat, and it’s just as yummy. Italian stewed tomatoes add robust flavor.”
TOTAL TIME: Prep: 1 hour Bake: 50 min.
MAKES:7 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 1 hour Bake: 50 min.
MAKES: 7 servings


  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 pound sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1-1/2 cups water
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 can (6 ounces) tomato paste
  • 1-1/2 teaspoons Italian seasoning
  • 2 eggs, lightly beaten
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 21 jumbo pasta shells, cooked and drained

Nutritional Facts

3 stuffed shells with 3/4 cup sauce equals 351 calories, 11 g fat (6 g saturated fat), 99 mg cholesterol, 457 mg sodium, 39 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable 1-1/2 starch


  1. In a large nonstick skillet coated with cooking spray, cook onion and peppers over medium heat 2 minutes. Add mushrooms; cook 4-5 minutes until tender. Add garlic; cook 1 minute longer Stir in water, tomatoes, tomato paste and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer 30 minutes.
  2. Meanwhile, preheat oven to 350°. In a small bowl, combine eggs, ricotta, 1/2 cup mozzarella and Parmesan cheeses. Stuff into shells. Spread 1 cup vegetable sauce in a 13x9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
  3. Cover and bake 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand 5 minutes before serving. Yield: 7 servings.
Originally published as Italian Cheese-Stuffed Shells in Light & Tasty February/March 2007, p57

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Mar. 4, 2012

"I'm afraid that we found this meal to be just average, but I did appreciate the home-made sauce with fresh peppers."

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