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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I can't remember where I found this recipe but everyone seems to enjoy this. Can make ahead and it freezes well. Ingredients:
1 (12 ounce) box jumbo pasta shells |
3 cups low-fat ricotta cheese |
12 ounces reduced-fat mozzarella cheese, shredded |
3/4 cup reduced-fat parmesan cheese, grated |
3 eggs, slightly beaten |
1 teaspoon salt |
2 teaspoons parsley |
3/4 teaspoon oregano |
1/4 teaspoon pepper |
3 cups spaghetti sauce |
Directions:
1. Cook noodles according to directions on box.
2. Combine all other ingredients except spaghetti sauce.
3. Fill each shell with about 2 tbsp cheese mixture.
4. Spray a 9x13 pan with cooking spray to prevent sticking.
5. Spread small amount of spaghetti sauce on bottom of pan.
6. Place filled shells in a single layer in pan.
7. Cover with remaining sauce.
8. Bake in 350 degree oven for 35 minutes.
9. For freezing: after shells are stuffed with the cheese mixture, place on a cookie sheet and freeze individually. Once frozen you can place in a freezer bag. When ready to use just remove the amount you need and follow the recipe. The cooking time may need to be extended up to 1 hour if the shells are frozen.
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