Jumbo pasta shells with three cheeses
Prep time
Cook time
Total time
Rose says: These pasta shells with three different cheeses are no question my family’s favourite. I’ll serve this as an appetizer, alongside a main dish, or just on its own with a nice green salad. This is a great recipe to get the kids involved, let them mix the ingredients allowing them to pick their favourite tasting cheeses.
Recipe type: main
Serves: 4
  • 12 jumbo pasta shells (or 6 manicotti shells)
  • 1¼ cups light ricotta (5%)
  • ⅓ cup shredded cheddar cheese
  • 3 Tbsp grated Parmesan cheese
  • ¼ cup finely chopped fresh chives (or green onions)
  • 2 Tbsp low-fat milk
  • 1 egg
  • ¾ cup tomato sauce (homemade or store-bought spaghetti sauce)
  • ¼ cup canned evaporated milk (2%)
  • ⅓ cup shredded cheddar cheese
  1. Preheat the oven to 375°F. Lightly coat an 8-inch-square baking dish with cooking spray
  2. Cook the shells in boiling water according to the package instructions or until firm to the bite. Drain, cover and set aside.
  3. In a medium bowl, combine the ricotta, ⅓ cup cheddar and Parmesan cheeses. Add the chives, milk and egg and mix until well combined. Fill the pasta shells with approximately 2 Tbsp of the filling.
  4. In a small bowl, combine the tomato sauce and evaporated milk until smooth. Pour half of the tomato mixture in the bottom of a large baking dish. Place the stuffed shells in the baking dish and pour the remaining sauce over the shells. Sprinkle with the ⅓ cup cheddar cheese. Cover and bake for 20 minutes or until heated all the way through.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2011/09/les-petits-chefs-make-rose-reismans-healthy-jumbo-pasta-shells-with-three-cheeses/