3-Cheese Stuffed Shells

Again, another “drooling after I read the title” recipe.  Talk about comfort food at its finest…cheese and pasta.  However, to keep this meal healthified, pile the veggies in, on and around.  Also, choose a nice lean protein as the main dish so the pasta is more like a side.  I choose grilled chicken. 

This recipe comes with a story….you will notice goat cheese in the ingredients which I was very excited to cook with as I never have.  I often times skip over “these ingredients” that I don’t know where to find in the grocery store. However, enough was enough, I love cheese and wanted some goat cheese.  So as Trey (6 months at the time) and I perused the aisles and I take my good ol’ time because as you imagine, I LOVE the grocery store, he decides to have a meltdown.  This occurs right before my favorite aisle…the produce and of course, fine cheeses.  I searched frantically for a toy and started making funny faces which seemed to bring joy to the shoppers around me but not to my son.  Finally, I find a bag of frozen corn in my cart and hand it to him…success!  Back to finding my goat cheese as I was determined to cook with it! 

ooey-gooey delish!

3-Cheese Stuffed Shells
w/ Roasted Red Pepper Sauce
recipe from Clean Eating Magazine
3 C chopped tomatoes
12oz roasted red bell peppers
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/4 tsp red pepper flakes
fresh ground black pepper
1/2 packed cup whole parsley sprigs, roughly chopped (I will admit, I forgot to buy parsley at the grocery store, need I remind you of Trey’s meltdown, so I used dried parsley)
4 ears corn (or frozen bag)
olive oil cooking spray
30 large whole grain pasta shells (I used Tinkyada Brown Rice Grand Shells…really good and found in HyVee Health Market)

1 1/2 C low-fat ricotta cheese
2 T fresh mint, chopped
2 T chopped parsley leaved or chives, plus additional for garnish
1 large egg, lightly beaten
fresh ground black pepper
3 oz 2% mozzarella cheese, grated
Prepare sauce: in medium saucepan, combine tomatoes roasted red peppers, rosemary, oregano, rep pepper flakes and black pepper.  Bring to a simmer on medium-high heat, then reduce to medium-low and simmer for 15 minutes, stirring occasionally.  Transfer to a blender and ass parsley.  Remove plastic center from blender to let steam escape, hold a towel loosely over top to prevent splatter or just let sauce cool completely before blending.  BE CAREFUL as you will end up with explosive sauce if not!!!
Prepare shells: Preheat oven to 350F.  Cook shells according to package directions.  In large bowl combine ricotta and goat cheese, mint, parley, egg, and half of the frozen corn (11/2cups).  Season with black pepper.  Spread 1 C sauce on bottom of 9×13 baking dish.  Fill each shell with 1 rounded T ricotta cheese mixture and place in baking dish stuffed side up.  Cover shells with remaining sauce, corn and mozzarella cheese.  Bake uncovered for 30 minutes or until sauce is bubbling.  Let cool for 10 minutes before serving.  Garnish with parsley.  Enjoy!

option #2: if you can’t find the noodle shells you can use whole grain lasagna noodles and roll 1/4C of mixture into each.  Place is dish seam side down.  

Until next time…
look good, feel good, do good
Sara B

One thought on “3-Cheese Stuffed Shells

  1. Sara, this recipe looks awesome! I love when a recipe can be healthified. Thanks for visiting my blog earlier and I must say, Trey is such a handsome little man! Thanks too for encouraging us all to eat more veggies 🙂

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