I used to make stuffed shells pretty regularly but haven’t made them in years. This version is good (not great – I think there’s something fundamentally wrong with nonfat dairy). The sauce is a simple meat sauce, and the shells are stuffed with a mixture of fat-free cottage cheese, mozzarella and parmesan. Like most baked pastas, I think this one is better the next day.
- Reduced-Fat Stuffed Shells with Meat Sauce(America’s Test Kitchen)