Cheesy Stuffed Shells Casserole

My Shells and Cheese Pasta Casserole is a wonderful weekend meal.  I like to serve this dish fresh out of the oven. However, it can be prepared and baked the night before – when removed from the oven, cool the dish, cover and refrigerate. When you are ready to serve, lightly cover the dish with a piece of plastic wrap (venting at the corners), or instead place a damp (safe for microwave) paper towel over the dish; reheat in the microwave oven. 





Healthy Ingredients:

• Low-fat, Low-sodium pasta sauce – I purchase a wonderful marinara sauce that is prepared and sold locally.  (Per ½ cup serving, it contains 135 mg. sodium and 1.5 g. fat).  This  product is far healthier than some of the commercially prepared sauces.
• No Salt Added diced tomatoes
• Low-fat ricotta cheese
• Low-fat shredded cheese blend
• No additional salt

Cheesy Stuffed Shells Casserole

Servings:  5 – 6 servings

½ Box Jumbo Shells Pasta

1 24 oz. Jar Marinara Sauce (low fat and low sodium),
1 14.5 oz. Can Diced Tomatoes, No Salt Added; drained reserving liquid
2 ¼ cup Low-fat Ricotta Cheese
½ cup Mexican Blend Shredded Cheese - Low-fat variety
¼ cup +2 Tbls. Grated Asiago/Romano/Parmesan Cheese Blend; divided use
1 Egg (or use a pasteurized liquid egg white equivalent)
4 Tbls. Flat Leaf Parsley, chopped
¾ Tsp. Sugar (optional)
½ Tsp. Fresh Cracked Pepper
1 Tsp. Dried Basil, crushed
½ Tsp. Dried Oregano, crushed
½ Tsp. Garlic Powder
1 Tsp. Extra Virgin Olive Oil

Preheat oven to 400 degrees

Prepare the pasta shells according to the package direction; cook until just al dente.  Drain the shells in a colander; rinse with cold water to stop the cooking process; set aside to drain and cool.

In a large mixing bowl, combine the ricotta, shredded Mexican cheese blend, and ¼ cup grated Asiago/Romano/Parmesan cheese.  Add egg, parsley, sugar, and pepper; mix with a wooden spoon until thoroughly combined and a smooth consistency.

Coat the bottom and sides of a 9 X 13 inch baking dish with the olive oil; In a separate bowl, combine ½ jar marinara sauce, the reserved tomato liquid, basil, oregano, and garlic powder; pour sauce mixture in the bottom of baking dish and spread evenly to coat.

Fill each shell with 1 tablespoon of the cheese mixture.  Place the filled shells, in a single layer, with the opening up, in the bottom of the casserole dish.  Top each shell with the remaining marinara sauce; then top with drained diced tomatoes; sprinkle the tops with remaining 2 tablespoons grated cheese.

 

Cover dish lightly with foil and bake for 35 minutes. After 35 minutes, remove foil and bake uncovered for another 10 minutes.  Remove from oven and serve.

 

Serve this with a refreshing green salad and balsamic vinaigrette, see below.

Balsamic Vinaigrette:

1/3 Cup Balsamic Vinegar

1/3 Cup Water

1/3 Cup Extra Virgin Olive Oil

1 Tsp. Honey

½ Tsp. Dijon Mustard, smooth variety

¼ Tsp. Fresh Ground Pepper

Notes:

• I use a wild cherry flavored balsamic vinegar; another flavor, or plain balsamic will work just as well.
• Use a good quality extra virgin olive oil;  taste will make a difference in the dressing

In a small mixing bowl, combine vinegar, water, honey, mustard and pepper; wisk to combine;

add olive oil and wisk until thoroughly incorporated.  Pour desired amount over salad greens and lightly toss.

Refrigerate left over dressing in a covered jar.