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Stuffed Shells
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| STUFFED SHELLS | |
| 36 jumbo | pasta shells, (approx. 1-12 ounce box) |
| 16 ounces | part-skim ricotta cheese |
| 1/2 cup | egg substitute |
| 1 1/3 cup | shredded reduced fat mozzarella cheese |
| 1/4 cup | grated parmesan cheese |
| 2 tablespoons | fresh parsley, chopped |
| 2 (26 ounce) jars | low calorie pasta sauce |
Cook pasta shells al dente in a large pot of water. Drain and
rinse well to prevent sticking. Combine ricotta cheese, egg
substitute, 2/3 cup mozzarella cheese, parmesan cheese and
parsley and mix well.
Preheat oven to 350 degrees. Spray a large baking dish with
nonstick cooking spray. Spread 8 ounces pasta sauce evenly over
the bottom of the baking dish. Fill each shell with approx. 1
tablespoon of cheese filling and place open side up in the
baking dish. Repeat with remaining shells. Pour remaining sauce
over shells and sprinkle with remaining 2/3 cup cheese. Cover
and bake for 30 minutes or until heated through and bubbly.
Uncover and continue baking another 10-15 minutes or until
cheese browns a little.
Serving size: 3 stuffed shells
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