Saturday Supper: Baked Shells with White Sauce

We had a container of ricotta cheese that needed using this week and while I originally planned to use it to make pizza bites, we still have a huge bag full in the freezer. We've had stuffed baked shells on the menu for months, but our grocery store doesn't sell large shells, so we're kinda out of luck. This is our rendition of baked shells, using smaller shells.
And since I don't like any kind of cooked tomato, tomato sauce and catchup included, our version uses white sauce...from a jar. The whole thing is just super easy. And delicious.

Baked Shells with White Sauce
serves 6-8

1 - 13oz.package medium shells (I used barilla wheat), cooked slightly firmer than al dente
1 c. lowfat cottage cheese
1 - 15oz. container light ricotta cheese
1 egg
12 oz. shredded mozzarella, divided
1/4 c. grated Parmesan cheese
1/4 tsp. garlic powder
Pepper to taste
1 jar light alfredo sauce

1. Preheat oven to 350 degrees

2. While pasta cooks, in a deep casserole dish combine 8oz of the mozzarella, all other cheeses, egg and spices

3. Add cooked pasta and mix well to fully coat shells

4. Spread alfredo sauce evenly on top of pasta mixture and top with remaining mozzarella

5. Bake uncovered at 350 for 45 minutes until bubbly. Allow to cool slightly before serving, serve warm

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  1. This looks amazing. I'm hungry now...

  2. Anonymous4/25/2011

    I thought I was the only person in the world who hates tomato sauce!

  3. Marty I'll share my white pizza with you anytime!


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