Stuffed Shells Bolognese
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 16 oz of Drained Fat Free Cottage Cheese
  • 3 Cups Kraft Fat Free Shredded Mozzarella Cheese, Divided
  • 1 Egg Yolk
  • ¾ Cup Chopped Jarred Roasted Red Bell Peppers
  • Salt/Pepper to Taste
  • 16 oz Ground Turkey Breast
  • 2 Garlic Cloves, Minced
  • 3 Cups Canned Crushed Tomatoes
  • 3 Tablespoons Tomato Paste + ⅓ Cup of Water
  • ½ Teaspoon Each of Garlic Powder, Dried Oregano and Dried Thyme
  • 16 Jumbo Pasta Shells
  • Vegetable Cooking Spray
  1. Mix together the cottage cheese, 2 cups of the shredded cheese, roasted red peppers, egg yolk and salt/pepper. Set aside.
  2. Cook shells according to package directions. Drain and rinse under cold water in a colander. Set aside.
  3. In a large ovenproof skillet that has been sprayed with vegetable cooking spray, saute ground turkey breast with garlic cloves until turkey is browned and crumbled. Reduce heat and add in crushed tomatoes, tomato paste and ⅓ cup of water along with the garlic powder, dried oregano and thyme. Stir to combine. Let simmer while you stuff the shells. You can add more water if the sauce is too thick for your taste.
  4. Preheat broiler.
  5. While sauce is cooking, stuff each shell with a heaping tablespoon of cottage cheese mixture. Put shells seam side up into skillet. Top with remaining shredded cheese.
  6. Broil until bubbling, about 5-10 minutes.
  7. This makes 4 servings: 4 stuffed shells and Bolognese sauce per serving is 9 SmartPoints on the Green Plan, 8 SmartPoints per serving on the Blue Plan and 6 SmartPoints per serving on the Purple Plan. Enjoy!
Recipe by Dee Dee Does at