24 ounces LACTAID® Cottage Cheese(1 ½ containers)
1 egg, slightly beaten
¼ cup grated parmesan cheese (optional)
1 (10 ounce) package of frozen chopped spinach, thawed and squeezed dry
½ teaspoon Italian herb seasoning
¾ teaspoon granulated garlic
Salt and pepper
⅓ cup olive oil
½ cup finely chopped onion
1 carrot, grated, about ½ cup
4 cloves garlic, minced or pressed
½ teaspoon Italian herb seasoning
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
½ cup beef stock (or vegetable stock, if making vegetarian)
Salt and pepper
10 ounces jumbo pasta shells
2 tablespoons parmesan cheese (optional)
½ cup chopped fresh basil
- 1.
Place the LACTAID® Cottage Cheesein a small food processor and pulse until the large curds are broken down into smaller ricotta-like curds, about five pulses. (Scrape the sides down with a rubber spatula between pulses.)
- 2.
Scrape the cottage cheese into a medium bowl, and add the remaining filling ingredients, and mix until well-blended.
- 3.
Spoon the filling into a resealable plastic bag, and cut a 1-inch tip open in the corner. (Chill if there is any waiting time before stuffing shells.)
- 1.
In a large saucepan, cook the onion and grated carrot in the olive oil over medium low heat until vegetables are softened, about 7 minutes. Do not let brown. Add the garlic and Italian herbs and cook until fragrant, another minute or two.
- 2.
Turn up the heat to high, and add the crushed tomatoes, and stir with a wooden spoon. Once the mixture starts to boil, add the tomato sauce and beef stock, and bring to a simmer again.
- 3.
Reduce the heat to low and let simmer for 15 minutes while you make the rest of the recipe.
- 1.
Make the shells, by boiling in salted water according to package directions, removing one minute before time on package. Rinse, and set aside, holding in cold water (to prevent sticking).
- 2.
Preheat oven to 350 degrees F. Spray a 2 ½ quart baking dish with nonstick spray. Spread ½ cup sauce on the bottom of the pan.
- 3.
Add 2 tablespoons of water if needed to spread sauce around. Squeeze cheese filling into each shell and place in the pan.
- 4.
Once all the shells are done, pour the remaining sauce on top of the shells, cover with foil and bake for 30 minutes.
- 5.
Uncover the shells, top with remaining parmesan cheese, if using, and bake for an additional 15 minutes.
- 6.
Let cool for a few minutes before topping with basil and serving.
Serving Size
1 serving
Amount Per Serving
Nutrient | Amount |
|---|---|
Calories | 480 |
Total Fat | 17g |
Calories from Fat | 150 |
Saturated Fat | 0g |
Cholestrol | 45mg |
Sodium | 1240mg |
Total Carbohydrate | 62g |
Dietary Fiber | 7g |
Sugars | 15g |
Protein | 26g |
Calcium | - |
Related Recipes
Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.
