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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Makes great leftovers! Can be made with low no fat ingredients for a healthy alternative. Ingredients:
2 eggs, beaten |
30 ounces ricotta cheese, lowfat okay |
2 cups shredded mozzarella cheese, lowfat okay |
3/4 cup grated parmesan cheese, lowfat okay |
1/2 cup fresh parsley sprig, chopped |
1 teaspoon salt |
1 dash black pepper |
12 ounces shell pasta, jumbo, prepared |
26 ounces spaghetti sauce, lowfat okay |
1/4 cup grated parmesan cheese, lowfat okay |
Directions:
1. Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
2. Combine eggs, cheeses, and seasonings in bowl.
3. Spoon about 3 Tbls. cheese mixture into each cooked shell.
4. Spread 2 Tbls of the spaghetti sauce in bottom of 13 x9 baking dish.
5. Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
6. Sprinkle cheese over sauce.
7. Bake in 350F degrees oven for 30 minutes.
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