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Makeover Cheese-Stuffed Shells

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!
  • Total Time
    Prep: 35 min. Bake: 50 min.
  • Makes
    12 servings

Ingredients

  • 3/4 pound lean ground beef (90% lean)
  • 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 large egg, lightly beaten
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • 1-1/2 cups 4% cottage cheese
  • 1 cup grated Parmesan cheese
  • 1 cup 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

  • Crumble beef and sausage into a large nonstick skillet; add onion. Cook and stir over medium heat until meat is no longer pink; drain.
  • 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.
  • Stuff pasta shells with meat mixture. Arrange in two 11x7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells.
  • 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.
Nutrition Facts
2 each: 318 calories, 14g fat (8g saturated fat), 79mg cholesterol, 714mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 25g protein.
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