Stuffed Shells
A delectable dish that combines tender pasta shells filled with a savory mixture of cheese, herbs, and a rich tomato sauce.
A delectable dish that combines tender pasta shells filled with a savory mixture of cheese, herbs, and a rich tomato sauce.
- 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.
Plunging cooked pasta shells into an ice water bath exactly when they reach an al dente bite stops residual thermal energy from turning the exterior mushy before the filling even begins. Jumbo pasta shapes purchased in standard 16-ounce packaging often tear when overcooked, which destroys their structural integrity and causes the rich dairy filling to bleed into the sauce during baking. Budget-minded cooks can maximize pantry staples by substituting large curd cottage cheese entirely for ricotta, saving money while maintaining a dense, protein-rich moisture profile inside the shell cavity.
Chemical reactions between the proteins in the cottage cheese, mozzarella, and beaten eggs cause the filling to coagulate and set firmly at 350 degrees Fahrenheit, trapping moisture so the pasta interior does not dry out inside the 15-by-10-inch baking dish. Rubbing dried oregano and parsley firmly between the palms releases trapped essential oils before mixing, compensating for the lack of fresh herbs without purchasing expensive produce.
Allowing the casserole to rest uncovered for 10 minutes post-bake lowers the internal temperature enough for the melted fats and starches to stabilize, ensuring individual portions lift cleanly from the pan without pooling liquid. Leftovers maintain optimal texture for up to three days when sealed tightly in refrigeration, though freezing unbaked assemblies works well for long-term meal planning if wrapped in double layers of heavy-duty aluminum foil.
