3 - Cheese Stuffed Shells

3 - Cheese Stuffed Shells.doc38.5 KB
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


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


Adapted from Clean Eating Magazine - August/Sept. 2011