Stuffed Shells recipe

Baan Appetit

The Sedgwick County Extension Education Center is hosting Cooking Once Workshops. If you are interested, her contact information is listed below.

Stuffed Shells
(serves 6)

Ingredients
8 oz. package of jumbo shells
1 tablespoon canola oil
1 — 15 oz. carton of part skim ricotta cheese
1 — 16 oz. carton of cottage cheese
2 eggs
¼ teaspoon black pepper
1 tablespoon chopped fresh or ½ TBSP dried parsley
1 cup of part skim, mozzarella cheese
2 ½ cups of bottled or homemade spaghetti sauce

Directions

Cook shells according to package directions, adding the canola oil to the water. Meanwhile combine the remaining ingredients except the spaghetti sauce.

Drain the shells and run cold water over them. Allow the shells to cool, then stuff the shells with the cheese mixture. This is easily done by pouring the cheese into a plastic bag, cutting off a corner, and squeezing the filling into the shells.

Place shells in a 9 x9 x2 inch baking dish. Pour spaghettis sauce over the shells. Cover the dish with heavy duty aluminum foil, label and freeze.

To serve, thaw and bake in a 350 degree oven for 45 minutes, covered. Uncover and bake 15 minutes more. Serve with Parmesan cheese.

Serving suggestion: tossed salad, canned or seasonal fruit and low-fat milk

Nutrition Facts: 1 serving, calories 560, Total fat 26g, Cholesterol 65mg, Sodium 1060mg, fiber 4g, Sugars 8g, Total Carbs 46g, Protein 36g.

Cooking Once Workshops
Denise G. Dias
Family and Consumer Sciences
Foods and Nutrition
Sedgwick County Agent
7001 W 21st Street N.
Wichita, KS 67205
Phone: 316-660-0100 x0116
E-mail — ddias@ksu.edu
Fax: 316-722-1432

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