Four Cheese Stuffed Shells
Make-Ahead Time up to 1 day before serving
Final Prep and Cook Time 30 minutes
Makes 4 servings (12 shells)
|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|
|1/4||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|
- 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.
- 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.
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.
Serve with heated soft breadsticks, fresh fruit salad, ice cream and cookies.
|Total Fat||20 g|
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