Meatless Stuffed Shells

20 ingredients
8 steps

Ingredients

  • 12 jumbo pasta shells
  • Sauce
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons minced basil
  • 1 (15 ounce) can tomato sauce
  • 1 (14 1/2 ounce) can diced tomatoes, preferably fire-roasted
  • 1/4 teaspoon sugar
  • 1 teaspoon dried oregano or 1 teaspoon mixed Italian herbs
  • 1/4 teaspoon red pepper flakes (optional)
  • salt and pepper (to taste)
  • filling
  • 1 cup cottage cheese
  • 1 egg
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons minced parsley (optional) or 2 tablespoons basil (optional)
  • Topping
  • 1/2 cup parmesan cheese
  • 1/2 teaspoon dried oregano

Directions

  1. 1
    Preheat oven to 350°F Spray a 9 x 7 inch glass dish with cooking spray and set aside.
  2. 2
    Cook the pasta shells according to package directions.
  3. 3
    While the pasta is cooking, make the sauce: saute the garlic in olive oil in a medium saucepan; add all additional sauce ingredients and bring to a simmer; cook on low heat, stirring occasionally, until ready to assemble the shells.
  4. 4
    Stir together all filling ingredients until well combined.
  5. 5
    Drain the cooked pasta shells. Pour about 1/4 of the sauce in the bottom of the glass baking dish; fill each pasta shell with cheese filling, dividing evenly among the 12 shells.
  6. 6
    Arrange shells in the baking dish and pour the remaining sauce over the top; sprinkle with parmesan cheese and oregano.
  7. 7
    Cover with foil and bake for about 50 minutes; uncover and bake for another 5-10 minutes, or until parmesan cheese is lightly browned.
  8. 8
    Cool for 10-15 minutes before serving.

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