This is a great healthy Italian dish. It’s classic stuffed shells, but lightened. The combination of cottage cheese and ricotta cheese makes a rich, cheesy stuffing that melts beautifully. (If you aren’t a fan of cottage cheese, don’t worry–this doesn’t taste a thing like cottage cheese) Though you could serve this meatless, and I’m sure it would be good, I added a spicy chicken Italian sausage, which was delicious.
Stuffed Shells with Italian Sausage
- 1 cup part-skim ricotta cheese
- 1 cup fat-free cottage cheese
- 1 tsp table salt
- 1 tsp garlic powder, or to taste
- 1 Tbsp dried oregano
- 1/4 tsp black pepper
- 3 cup canned tomato sauce
- 1 pound cooked pasta, jumbo shells, approximately 24 shells
- 1 pound cooked Italian Sausage (I used Amy’s Spicy Italian Chicken Sausages)
Preheat oven to 375̊°F.
Mix together cheeses, salt, garlic powder, oregano and pepper. Spread a few spoonfuls of tomato sauce on bottom of a 9- x 13-inch baking dish.
When cooked 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.
Note: I’m sure we’ll be trying this one again. It was very tasty, though a little too saucy. Next time, I think I’ll cut back on the sauce a bit. The Italian Sausage I used was precooked, so all I did was slice it and saute it in a skillet with a little bit of extra virgin olive oil.