"The belly rules the mind."--Spanish Proverb

Stuffed shells Recipe

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This recipe for Stuffed shells, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Scognamillo


whole wheat shells
1 clove garlic, minced
1 tablespoon diced onions
1 tablespoon olive oil
1 beaten egg
1/2 cup Parmesan
1/2 cup mozzarella
1 cup lowfat ricotta
1 cup lowfat cottage cheese
1 can white beans rinsed and drained
1 cup fresh basil
1/8 cup finely chopped fresh spinach
1 quart tomato sauce
1 teaspoon Italian seasoning
salt and pepper to taste

Preheat 350

Cook pasta shells, drain and set aside to cool.

In saucepan, add olive oil, and on medium heat saute onion until tender and sweet (about 2 minutes). Add garlic and saute until fragrant, but not brown. Set aside.

Filling: In food processor combine and process in batches ricotta, cottage cheese, Parmesan cheese, beans, egg, onions, garlic, Italian spices, salt and pepper. Put in bowl and fold in finely chopped spinach.

Coat bottom of large casserole dish or lasagna pan with tomato sauce, and start stuffing your shells. Place shells on sauce in dish, cover with sauce, place fresh basil leaves on top, and sprinkle on mozzarella cheese. Bake covered 25 minutes. Uncover and cook additional 5 to 7 minutes or until cheese is melted.

Number Of Servings:
Number Of Servings:
20 shells
Preparation Time:
Preparation Time:
30 minutes




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