Posts Tagged ‘cottage cheese’

Stuffed Shells

Sunday, January 17th, 2010

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.

Chicken Noodles Romanoff

Saturday, March 7th, 2009

I found this dish on The Knot website when I was still buried in wedding planning last summer, but it sounded promising, so I bookmarked it. We’ve made it twice now. The first time, as listed below. The second time, I used a whole package of noodles, which lightened it quite a bit by spreading the creamy cheese sauce out over a greater number of servings. Anyway, it’s great as written, but easily made healthier, which is a nice feature in a recipe.


Chicken Noodles Romanoff
From the cookbook Most Loved Casseroles by Jean Paré

  • 5 cups medium egg noodles
  • 2 cups chopped cooked chicken
  • 1 cup sour cream
  • 1 cup 2% cottage cheese
  • 1 cup grated sharp Cheddar cheese, divided
  • 1 tablespoon onion flakes
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon garlic powder


Cook noodles in boiling salted water in large uncovered saucepan or Dutch oven for 6 to 8 minutes, stirring occasionally, until tender but firm. Drain. Return to same saucepan.

Add next 9 ingredients. Stir. Transfer to greased 3 quart casserole.

Sprinkle with second amount of Cheddar cheese. Bake, uncovered, in 350°F oven for 30 to 40 minutes until heated through.

Note: You don’t have to use leftover chicken. If you need to make the chicken from scratch: Start with 2 boneless, skinless chicken breast halves (4 – 6 ounces each). Place in a large frying pan with 1 cup water or chicken broth. Simmer, covered, for 12 to 14 minutes until no longer pink inside. Drain. Chop. Makes about 2 cups of cooked chicken.

I substituted low fat cheese and low fat sour cream to make this dish a little bit healthier, and the taste didn’t suffer at all. It’s really a nice comfort food style casserole; like macaroni & cheese, but with a lighter taste and texture.