High Protein Classic Shells and Cheese
Indulge in the creamy, comforting goodness of **High Protein Classic Shells and Cheese**, a hearty twist on the beloved comfort food. This recipe features **high-protein pasta shells** bathed in a luxuriously smooth sauce made from a blend of shredded cheddar, part-skim ricotta, grated Parmesan, and plain Greek yogurt, delivering an extra boost of protein in every bite. Lightened with skim milk and low-sodium chicken broth, it’s a healthier option without sacrificing richness and flavor. Seasoned with garlic powder, paprika, and a touch of black pepper, this dish offers a tantalizing depth of taste. Ready in just 30 minutes, it’s quick, satisfying, and perfect for busy weeknights. Serve hot with a sprinkle of fresh parsley for a burst of color and freshness. Whether you’re looking for a post-workout meal or a family-friendly dinner, this elevated take on **classic macaroni and cheese** is sure to hit the spot!
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Recipe Information
Ingredients
- 12 ounces High-protein pasta shells
- 1 tablespoon Olive oil
- 1.5 cups Low-sodium chicken broth
- 2 cups Skim milk
- 2 cups Shredded cheddar cheese
- 1 cup Part-skim ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 1 cup Plain Greek yogurt
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Cook the high-protein pasta shells according to package instructions until al dente. Drain and set aside.
In a large saucepan, heat olive oil over medium heat.
Add low-sodium chicken broth and skim milk to the saucepan, stirring occasionally until just about to simmer.
Reduce heat to low and slowly add shredded cheddar cheese, stirring constantly until the cheese is fully melted and incorporated.
Stir in part-skim ricotta cheese, grated Parmesan cheese, and plain Greek yogurt until the mixture is smooth and creamy.
Season the cheese sauce with salt, ground black pepper, garlic powder, and paprika. Adjust seasoning to taste.
Gently fold the cooked pasta shells into the cheese sauce until they are evenly coated.
Remove from heat and let sit for a few minutes to thicken before serving.
Garnish with chopped fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
3092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 4344 mg | 189% | |
| Total Carbohydrate | 257.6 g | 94% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 49.0 g | ||
| Protein | 225.2 g | 450% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3671 mg | 282% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2111 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
