Name: Stuffed Shells
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 3/4 cup chopped onion; 1 clove garlic, finely chopped; 2 teaspoons olive oil; 3 cans (8 ounces each) no-salt tomato sauce; 1/2 teaspoon dried basil; 1/4 teaspoon salt; 1/4 teaspoon sugar; 1 box (12 ounces) jumbo pasta shells; 15 ounces part-skim-milk ricotta; 1 3/4 cups shredded reduced-fat mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup chopped fresh parsley

1 of 5 Saute onion and garlic in oil in nonstick saucepan 5 minutes. Stir in tomato sauce, basil, salt and sugar. Simmer over low heat for 15 minutes.
2 of 5 Preheat oven to 350 degrees F. Cook pasta shells according to package directions. Drain and rinse with water.
3 of 5 Combine ricotta, mozzarella, Parmesan and parsley in a bowl.
4 of 5 Spread 1 cup sauce over bottom of 13 x 9 x 2-inch baking dish. Stuff each shell with 1 tablespoon cheese mixture; place in single layer over sauce. Spread remaining sauce over shells. Cover with foil.
5 of 5 Bake in preheated 350 degree F oven for 30 minutes or until hot and bubbly. Makes 6 servings.

Nutrition Information for Stuffed Shells
Servings Per Recipe: 6
Per Serving: 48 mg chol., 17 g Fat, total, 57 g carb., 38 g pro., 544 kcal cal., 789 mg sodium

Your Account

Follow Us!

Stuffed Shells

Ingredients

Directions