Cheese Stuffed Shells
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
6
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
- Cook noodles according to directions on box.
- Combine all other ingredients except spaghetti sauce.
- Fill each shell with about 2 tbsp cheese mixture.
- Spray a 9x13 pan with cooking spray to prevent sticking.
- Spread small amount of spaghetti sauce on bottom of pan.
- Place filled shells in a single layer in pan.
- Cover with remaining sauce.
- Bake in 350 degree oven for 35 minutes.
- 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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RECIPE SUBMITTED BY
clw721
United States