Four-Cheese Stuffed Shells
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A italian take on four-cheese stuffed shells, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 1/2 c 1% low-fat cottage cheese
- 1 c fat-free ricotta cheese
- 1/2 c crumbled blue cheese
- 2 Tbsp chopped fresh parsley
- 1 large egg, lightly beaten
- cooking spray
- 2 tsp olive oil
- 1 c chopped onion
- 1 clove garlic. minced
- 1 (14 1/2 oz) can stewed tomatoes, undrained and chopped
- 1 Tbsp dried Italian seasoning
- 1/4 tsp salt
- 16 uncooked jumbo pasta shells
- 2 Tbsp finely shredded fresh Parmesan cheese
Method
Combine first 5 ingredients in a bowl; stir well, set aside. Coat a saucepan with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic, and saute until tender. Stir in tomatoes, Italian seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Remove from heat and set aside.
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