Daybreak recipe: 3 Cheese Stuffed Shells

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by AMY KUSHNIR

WFAA contributor

Posted on August 18, 2012 at 9:36 AM

This recipe for 3 Cheese Stuffed Shells was prepared by Amy Kushnir on News 8 Daybreak Saturday, August 18.


INGREDIENTS

  • 1 jar of your favorite marinara sauce
  • 1 box jumbo pasta shells
  • 4 ears corn, husked
  • Olive oil cooking spray
  • 1 1/2 cups ricotta cheese
  • 3 oz. goat cheese, crumbled
  • 3 oz. mozzarella cheese, shredded
  • 2 Tbs. fresh mint, chopped
  • 2 Tbs. fresh parsley, chopped
  • 3 cloves garlic, crushed
  • 1 large egg, lightly beaten
  • salt/pepper

DIRECTIONS

  1. Set oven on broil.
  2. Lightly coat corn with olive oil spray, salt and pepper.
  3. Place on a foiled lined baking sheet.
  4. Broil for 10 minutes or more until golden brown, turning once or twice.
  5. Remove from oven and let cool.
  6. Cook shells as directed and let cool.
  7. Carefully shave kernels off ears and transfer to a bowl.
  8. In a large mixing bowl, combine egg, cheeses, mint, parsley, garlic and half the corn (about 1 1/2 cups). Mix well.
  9. Pour one cup of marinara sauce onto bottom of 9 x 13 baking dish.
  10. Fill shells with mixture and place stuffed side up.
  11. Cover shells with remaining sauce, corn and mozzarella.
  12. Bake uncovered at 350 degrees for 30 minutes, or until cheese and sauce are bubbly.
  13. Let cool for 10 minutes before serving.

Adapted from Clean Eating Magazine - August/Sept. 2011

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