Try this recipe for Stuffed Shells or contribute your own.
- Carbohydrate 1.48106018491863 g
- Cholesterol 31.340542181256 mg
- Fat 8.12654111796831 g
- Fiber 0.0724999987223071 g
- Protein 12.1469664583651 g
- Saturated Fat 5.11528740052903 g
- Serving Size 1 1 Serving (47g)
- Sodium 335.198447074794 mg
- Sugar 1.40856018619633 g
- Trans Fat 0.435440730617802 g
- Calories 129 calories
Step-by-step
- Cook shells according to package directions. Place in cold water to stop cooking. Drain.
- Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
- Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
Should the pasta go into cold water immediately, or is it better to drain it hot? Professional kitchen sequencing requires halting the cooking process instantly to prevent mushy edges. Stuffed pasta demands precise handling.
- Plunge cooked jumbo shells into an ice bath to arrest residual heat immediately before stuffing.
- Rub dried herbs firmly between the palms of your hands to crush the cell walls and release essential oils before mixing them into the dairy.
- Bake the assembled dish uncovered at 350 degrees F for 25 to 35 minutes until the sauce bubbles actively at the edges.
- Allow the pan to rest for 10 minutes off the heat so the internal dairy proteins firm up for clean portioning.
- Assemble this dish up to 24 hours in advance and keep it covered in the refrigerator before baking.
Freezing works well for unbaked pans wrapped tightly in plastic and aluminum foil. Thaw frozen pans completely in the refrigerator for 24 hours prior to baking at the standard temperature.
