INGREDIENTS
12
uncooked jumbo pasta shells
1
container (15 ounces) low-fat ricotta cheese
1
cup (4 ounces) shredded provolone cheese
1/4
cup (1 ounce) grated Parmesan cheese
1
egg
1/4
cup chopped fresh parsley
1
teaspoon dried basil
1/4
teaspoon minced dried garlic
Dash salt and black pepper
1‑1/2
cups chunky spaghetti sauce, divided
1/2
cup (2 ounces) shredded mozzarella cheese
PREPARATION:
- Cook shells according to package directions, cooking only 10 to 12 minutes. Rinse, drain and set aside.
- Combine ricotta cheese, provolone cheese, Parmesan cheese, egg, parsley, basil, garlic, salt and pepper in medium bowl. Stir until well mixed.
- Spread 1/2 cup spaghetti sauce on bottom of 8-inch square glass baking dish.* Fill shells with ricotta mixture; place in prepared dish. Spread remaining 1 cup spaghetti sauce over shells. Cover tightly with plastic wrap. Refrigerate overnight.
*If preparing dish for oven baking, use 8-inch square metal baking pan and cover with aluminum foil before refrigerating.
- To complete recipe, loosen plastic wrap from one side of dish. Microwave on HIGH 5 minutes. Microwave at MEDIUM (50%) 14 to 16 minutes longer or until sauce bubbles, rotating dish halfway through cooking time. Remove from oven. Sprinkle mozzarella cheese over top. Microwave on HIGH 1 to 2 minutes or until cheese is melted. Serve immediately.
Conventional Directions
To bake stuffed shells in conventional oven, preheat oven to 350°F. Bake, covered, 30 minutes. Uncover and continue baking 15 to 20 minutes longer or until sauce bubbles. Remove from oven and sprinkle with mozzarella cheese. Return to oven 1 to 2 minutes or until cheese is melted. Serve immediately.
Serving Suggestion
Serve with heated soft breadsticks, fresh fruit salad, ice cream and cookies.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Sodium
1244 mg
Protein
36 g
Carbohydrate
69 g
Total Fat
20 g
Calories
609
Cholesterol
89 mg
DIETARY EXCHANGE:
Meat
3
Vegetable
2
Starch
4
Fat
2
