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Whole Wheat Stuffed Shells With Tomato Sauce

I.am.Vegetarian's picture
Ingredients
  Jumbo whole wheat shells 24
  Tomato sauce 3 Cup (48 tbs) (Two In One, Store Bought Or Homemade)
  Parmesan cheese 2 Ounce (At Room Temperature)
  Whole wheat bread slice 1
  Mozzarella cheese 4 Ounce (Well Chilled)
  Cottage cheese 2 Cup (32 tbs)
  Egg 1
  Parsley flakes 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

MAKING
1) In a food processor bowl with a metal blade, process the Parmesan cheese until finely grated, keep aside.
2) Then process the bread to make fine crumbs.
3) In a processor bowl with a shredding disc, process the mozzarella cheese until shredded.
4) In a processor bowl with a metal blade, process the cottage cheese, egg, parsley flakes, salt and pepper alongwith the bread crumbs and mozzarella cheese, until
combined.
5) Stuff each shell with about 1 heaped teaspoon mixture.
6) In a 9 x 13-inch baking pan, spread 1/2 the tomato sauce (about 1 1/2 cups) at the bottom.
7) Arrange the stuffed shells in a single layer, top with remaining sauce and sprinkle with the Parmesan cheese.
8) Bake uncovered in the preheated oven for 25-30 minutes or until thoroughly heated.

SERVING
9) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Dish: 
Stuffing
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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