Four Cheese Stuffed Shells
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Four Cheese Stuffed Shells
Make-Ahead Time up to 1 day before serving
Final Prep and Cook Time 30 minutes
YIELD Makes 4 servings (12 shells)
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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 |
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