Stuffed Shells

Ingredients

  • 1 cup part-skim ricotta cheese
  • 1 cup fat-free cottage cheese
  • 1 teaspoon table salt
  • 1 teaspoon garlic powder
  • 1/2 tablespoon dried oregano
  • 1/4 teaspoon black pepper
  • 3 cups canned tomato sauce
  • 12 ounces jumbo pasta shells

Directions

  1. Preheat oven 375.
  2. Cook shells until al dente, rinse and set aside.
  3. Mix cheeses, salt, garlic powder, oregano and pepper.
  4. Spread a few spoonfuls of tomato sauce on bottom of 9×13 dish.
  5. When shells are cool enough to handle, fill each shell with cheese mixture and place in baking dish. When all shells are in dish, spoon remaining tomato sauce over shells. Cover pan and bake for 20 minutes. Yields about 4 shells per serving.
  6. Servings 6.

Prep Time 15 mins | Total Time 35 mins | Servings: 6

Nutrition facts

Serving Size: 1 (246 g)
Servings Per Recipe: 6
Amount Per Serving

Calories 317.4
Calories from Fat 39
% Daily Value

  • Total Fat 4.4g
  • Saturated Fat 2.2g
  • Cholesterol 14.4mg
  • Sugars 7.3 g
  • Sodium 1164.2mg
  • Total Carbohydrate 53.4g
  • Dietary Fiber 3.8g
  • Sugars 7.3 g
  • Protein 16.3g

SmartPoints: 10

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