Wednesday, October 19, 2011

Entree: 3-Cheese Stuffed Shells

We got this recipe out of Clean Eating Magazine


3 cups chopped tomatoes
12 oz roasted red bell peppers (packed in water), drained, patted ry and roughly chopped
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/4 tsp red pepper flakes
Fresh ground black pepper, to taste
1/2 packed cup whole parsley sprigs, roughly chopped

4 ears corn, husked
olive oil cooking spray
30 large whole-grain pasta shells
1/2 cups low-fat ricotta cheese
3 oz goat cheese
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley leaves or chives, plus additional for garnish
1 large egg, lightly beaten
Fresh ground black pepper, to taste
3 oz part-skim mozzarella cheese, grated


  1. Prepare sauce: In a medium saucepan, combine tomatoes, roasted peppers, rosemary, oregano, red 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 add parsley. Remove plastic center from blender lid to allow steam to escape, hold a kitchen towel.loosely over the opening and puree. (Note: Exercise caution when blending hot liquids.)
  2. Prepare shells: Preheat broiler. Mist corn with cooking spray and place on a rimmed baking sheet. Broil 8 to 10 inches from heat until light golden brown on all sides, turning as needed, about 8 minutes. Remove from oven and let sit until cool enough to handle. Carefully remove kernals: Hold corn upright on a cutting board and use a chef's knife to cut off kernals, starting at the top of the cob and carefully sliding knife downward. Transfer kernals to bowl.
  3. Preheat oven to 350ºF. Meanwhile, prepare pasta shells according to package directions, cooking until just al dente. Drain thoroughly. In a large bowl, combine ricotta, goat cheese, mint, parsley, egg and half of corn (about 1 1/2 cups.) Season with black pepper.
  4. Spread 1 cup sauce on the bottom of a 9 x 13-inch baking dish. Fill each of 24 pasta shells (6 additional shells were cooked to allow for damaged shells) with about 1 rounded tbsp ricotta mixture and place in baking dish, stuffed side up. Cover shells with remaining sauce, remaining corn and mozzarella. Bake, uncovered, for 30 minutes or until sauce is bubbling. Let cool for 10 minutes, garnish with additional parsley and serve.

Other details:

  • Serves 8 
  • Prep-time: 45 minutes 
  • Total time: 1 hour, 25 minutes
  • Calories/ 3 shells: 429
  • Nutrition at right is for 1/8 of the recipe.
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