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

Italian Cheese-Stuffed Shells Recipe

Read Reviews (1)
3.5 1
Publisher Photo
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
TOTAL TIME: Prep: 1 hour Bake: 50 min.
MAKES: 7 servings

Ingredients

  • 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.

Directions

  1. In a large nonstick skillet coated with cooking spray, cook onion and peppers over medium heat for 2 minutes. Add mushrooms; cook 4-5 minutes until tender. Add garlic; cook 1 minute longer Stir in the water, tomatoes, tomato paste and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Meanwhile, in a small bowl, combine the eggs, ricotta, 1/2 cup mozzarella and Parmesan cheeses. Stuff into shells. Spread 1 cup vegetable sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
  3. Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving. Yield: 7 servings.
Originally published as Italian Cheese-Stuffed Shells in Light & Tasty February/March 2007, p57

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.

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

Reviews for Italian Cheese-Stuffed Shells(1)

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MY REVIEW
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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