Makeover Cheese-Stuffed Shells |
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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 12 |
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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! Ingredients:
3/4 pound ground beef |
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.
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