Print Options

 
 
 
 Print
Makeover Cheese-Stuffed Shells Recipe

Makeover Cheese-Stuffed Shells Recipe

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!
TOTAL TIME: Prep: 35 min. Bake: 50 min. YIELD:12 servings

Ingredients

  • 3/4 pound ground beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 1 Italian turkey sausage link (4 ounces), casing removed
  • 1 large onion, chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup ricotta cheese
  • 1 egg, lightly beaten
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 1-1/2 cups 4% cottage cheese
  • 1 cup grated Parmesan cheese
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cinnamon, optional
  • 24 jumbo pasta shells, cooked and drained
  • SAUCE:
  • 3 cans (8 ounces each) no-salt-added tomato sauce
  • 1 tablespoon dried minced onion
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons dried parsley flakes
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper

Directions

  • 1. Crumble beef and sausage into a large nonstick skillet; add onion. Cook and stir over medium heat until meat is no longer pink; drain.
  • 2. Transfer to a large bowl. Stir in the spinach, ricotta and egg. Add 1 cup mozzarella cheese, cottage cheese, Parmesan cheese, cheddar cheese, Italian seasoning, pepper and cinnamon if desired; mix well.
  • 3. Stuff pasta shells with meat mixture. Arrange in two 11-in. x 7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells.
  • 4. Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving. Yield: 12 servings.

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.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.