Cheesy Stuffed Shells with My Secret Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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What's not to love about stuffed shells? Loaded with cheese and tomato sauce, this pasta dish is a total crowd-pleaser. To change it up, you can add a little lean ground beef or different herbs to the sauce. Also, it's easy to double the recipe and freeze one batch. Ingredients:
30 uncooked jumbo shell pasta (about 8 ounces) |
4 ounces shredded 6-cheese italian-blend cheese, divided (about 1 cup) |
8 ounces shredded part-skim mozzarella cheese (about 2 cups) |
1/4 cup chopped fresh flat-leaf parsley |
1/4 cup chopped fresh basil |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 (15-ounce) container part-skim ricotta cheese |
cooking spray |
3 cups my secret tomato sauce or bottled pasta sauce |
Directions:
1. Preheat oven to 350°.
2. Cook pasta in boiling water 8 minutes or until almost al dente. Drain. Rinse with cold water; drain.
3. Combine 1/2 cup Italian-blend cheese and next 6 ingredients (through ricotta) in a bowl. Spoon about 1 1/2 tablespoons cheese mixture into each pasta shell. Place shells, stuffed sides up, in a 13 x 9inch glass or ceramic baking dish coated with cooking spray. Pour sauce over shells. Cover and bake at 350° for 30 minutes or until bubbly. Uncover; sprinkle with remaining 1/2 cup Italian-blend cheese. Bake 5 minutes or until cheese melts.
4. Tip: If you don't have any My Secret Tomato Sauce prepared, the Organic Tomato Basil Sauce from Whole Foods Market is a great go-to option.
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