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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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It's our tradition to have these for Christmas and Thanksgiving. It's everybody's favorite. I always serve it with Nonie's Mandarin Salad. The recipe is off a pasta box, but I've changed it to use fat free cheeses and our favorite sauce. This recipe is awesome if you have a lot of people to feed and not much time. Ingredients:
1 (12 ounce) package uncooked jumbo pasta shells |
4 cups fat-free ricotta cheese |
3 cups five brothers bertolli marinara sauce, with burgundy wine |
2 cups fat free mozzarella cheese |
1/2 cup fresh grated parmesan cheese |
2 eggs |
1 tablespoon parsley |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon nutmeg |
Directions:
1. Preheat oven to 375°.
2. Cook pasta according to package.
3. Meanwhile in a large bowl stir the cheeses, eggs, parsley, salt, pepper, and nutmeg together.
4. In a 13x9-inch baking dish, pour 1 cup of the marinara sauce on the bottom and spread evenly.
5. Fill the pasta shells with the cheese mixture.
6. Place shells in baking dish and pour 1 cup of sauce over the top.
7. Place remaining stuffed shells on top of the other shells and pour remaining sauce over the top.
8. Sprinkle additional Parmesan cheese on top.
9. Cover baking dish with foil and bake for 35 minutes.
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