1 box Jumbo Pasta Shells (12 oz.) 1 T. Olive Oil 1/2 c. onion 1 clove garlic, minced 2 c. no-salt added tomato sauce 2 t. dried basil 1/2 t. freshly ground black pepper 2 c. part-skim ricotta cheese 3/4 oz. grated Parmesan cheese 1 egg 1.5 oz. part-skim mozzarella cheese, shredded
Bring a large pot of water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package directions. Drain the pasta in a colander, rinse under cold running water, and set aside to drain again. Meanwhile, in a medium saucepan over medium-high heat, warm the oil until hot but not smoking. Add the onion and garlic, and cook, stirring, until the onion begins to brown, 2 to 3 minutes. Add the tomato sauce, half of the basil, and the pepper, and bring to a boil. Reduce the heat to low and simmer the sauce, uncovered, for 10 minutes. Preheat the oven to 375. In a medium bowl combine the ricotta, Parmesan, egg, and the remaining basil. Dividing evenly, stuff each of the shells with the ricotta mixture. Place the shells in a shallow 11-by-7 inch baking dish. Pour the tomato sauce over the shells and sprinkle with the mozzarella. Bake for 25 minutes, or until hot and bubbly. Sprinkle with chopped parsley, if desired.
Serving Size: 7 stuffed shells plus sauce per serving
Number of Servings: 7
Recipe submitted by SparkPeople user CHRISKENANDKIDS.