Recipe by CHEMICAT
"Very yummy dish, shell noodles with a homemade sauce and three different cheeses. My family loves it."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) can
1 (16 ounce) can
ground black pepper
1 1/4 teaspoons
1 (8 ounce) package
medium seashell pasta
1 (16 ounce) package
mozzarella cheese, shredded
grated Parmesan cheese
I made a lot of changes, but only to lower the calories and add more veggies. For the sauce, I chopped 1 onion, 3 tomatoes, and 1 green pepper in the food processor. I combined with 15 oz canned mushrooms and 8 oz tomato sauce. I then added pasta seasoning (basil, oregano, etc.), but did not cook. I used bowtie pasta and layered: 1/2 pasta, 1/2 sauce, cottage cheese, 1/2 pasta, 1/2 sauce, mozzarella cheese. This made 8 large servings at only 250 calories each.
husband didnt like the cottage cheese and kids didn't like the tomato's
This was very good! I made it exactly as written and we loved it. You could definitely add other vegetables to the sauce and change it up any way you prefer. I always make recipes as they are printed before adding my own touches though and this one is definitely 5 stars as written!
Tasty basic recipe--kind of dish that both adults and kids would like. I followed recipe exactly except that I used ricotta cheese instead of cottage cheese (I'm sure either is fine), and I added two cloves of crushed garlic to the sauce. Some of the pasta on the top got a bit hard and crusty--perhaps putting foil loosely on top would prevent this?
This recipe has become a family staple. However, I don't make anything Italian without adding garlic and basil. So, to start the sauce, I like to saute the onion along with a clove of garlic, to start the sauce. I tried it once using jarred spaghetti sauce, but I wasn't sure how much to use and it came out too saucy. The thing I really like about this recipe is the predominance of the cheeses. With too much sauce, the cheeses get overwhelmed. Tip: If you don't have shells, other shapes work too. Just use a short-cut pasta. You want a smallish chunky shape to hold onto the cheese in each bite. :0)
This was very good! I also used ricotta cheese because I didn't have cottage cheese. Mine also got a little crusty on the top, so next time I will cover with foil.
What's not to love about this dish? I must admit that I made one major substitution by halving the recipe and using a jar of Trader Joe's Traditional Marinara Sauce (sorry about that to all those who don't like reviews that change the recipe!). I divided the ingredients between two cereal-bowl-sized Corning dishes, following the stated proportions of cheese. I couldn't help but scarf down a few healthy spoonfuls after snapping my photos! Total comfort food! Thanks for the recipe!
The only thing I changed was using minced onion instead of fresh and I added garlic. It was great
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 84
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This creamy mac and cheese includes cottage cheese and sour cream. Yum!
See how to make no-bake mac & cheese with a crispy-crunchy top.
Make rich, creamy macaroni and cheese on the stovetop.