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Monday, 19 September 2011

Stuffed Shells

  • 3 cups tomatoes, chopped
  • 12 ounces roasted red peppers
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup parsley, chopped
  • 3 cups corn kernels
  • 16 ounces whole wheat large pasta shells
  • 12 ounces low fat ricotta cheese
  • 3 ounces goat cheese
  • 2 tablespoons chives, chopped fine
  • 1 large egg, beaten (or 1 tablespoon ground flax seeds + 2 tablespoons water)
  • 3 ounces mozzarella cheese
  1. In a large saucepan, combine tomatoes, roasted red peppers, rosemary, oregano, garlic, red pepper flakes, sea salt and black pepper. Bring to a simmer over medium high heat and then reduce to medium low and cook for 20 minutes. Allow to cool slightly. (Until cool enough to handle.) Transfer to a blender. Add parsley and process until smooth.
  2. Meanwhile, preheat a broiler. Prepare a rimmed baking sheet with olive oil spray and add corn. Toss to coat. Cook eight to ten minutes, stirring occasionally.
  3. Reduce heat to 350 degrees. Cook pasta shells according to package directions. Rinse with cool water and drain. In a large bowl, combine ricotta, goat cheese, chives, egg and half of the corn. Season to taste with salt and pepper.
  4. Spread a cup of sauce on the bottom of a 9 x 13 baking dish. Fill shells with mixture. Place in pan and top with remaining sauce, corn and mozzarella cheese.
  5. Bake for 30 to 35 minutes. 
  6. Allow to cool prior to serving.

For more recipes from Wendy check out her website at  My family has always enjoyed my high calorie recipe for Stuffed Shells, it is so nice to have found someone that has modified a recipe without sacrificing taste.  I wanted to share this recipe with anyone that would like to try a healthier version to a pasta favorite. 


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