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Giant Stuffed Cheese Shells served in a plate
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Giant Cheese Stuffed Shells (Copycat)

Hearty and filling, these jumbo stuffed shells are a great lunch or dinner option and they reheat so well you can even make a batch for your weekly work lunches.
Servings 4 people
Calories 455kcal

Ingredients

  • ½ cup Low fat grated mozarella
  • 16 Jumbo shells
  • 2 cloves Garlic crushed
  • ¾ cup Cottage Cheese
  • 1 Egg
  • 1 cup Marinara sauce
  • handful Chives fresh
  • cups Low fat milk
  • 1 teaspoon Cornstarch
  • ½ teaspoon Water
  • ¼ cup Parmesano reggiano
  • teaspoon Italian seasoning
  • Salt and ground black pepper, to taste

Instructions

  • Bring a large pot of salted water to the boil and preheat the oven to 200C/350F. Once water is boiling, add the shells and cook 9-10 minutes until almost al dente. Drain and run under cold water to make cool enough to handle.
  • Combine cottage cheese, 3 tablespoons parmesan, chopped chives, italian seasoning and salt and pepper in a small bowl.
  • Spread about half of the marinara over the bottom of an oven dish, skillet or oven-proof pasta plate.
  • Stuff each of the shells with about a teaspoon of the cheese mixture and arrange over the marinara. Cover with tin foil and bake 20 minutes.
  • To make the alfredo sauce: bring the milk and crushed garlic to a simmer in a small saucepan, once it is almost bubbling, add the cornstarch mixed into 1tsp of water, the cheeses and a grind or two of black pepper. Allow to gently simmer until thickened slightly.
  • Pour the alfredo mixture over the shells, followed by a few dollops of the marinara sauce. Top with the breadcrumbs and the shredded mozzarella. Broil until the top is golden brown.
  • Serve on its own or with a garden salad.

Nutrition

Serving: 0.25dish | Calories: 455kcal | Carbohydrates: 53g | Protein: 31g | Fat: 14g | Saturated Fat: 8.6g | Cholesterol: 43mg | Sodium: 685mg | Potassium: 288mg | Fiber: 2.9g | Sugar: 7.4g | Calcium: 668mg | Iron: 2.4mg