Four Cheese Stuffed Shells (4 servings)
- Number of Servings: 4
Ingredients
12 uncooked jumbo pasta shells 1 container (15 ounces) low-fat ricotta cheese1 cup shredded provolone cheese1/4 cup parmesan cheese. 1 egg1/4 cup chopped fresh parsley 1 tsp dried basil1/4 tsp minced dried garlicDash of salt and pepper1-1/2 cups spaghetti sauce1/2 cup mozzerella cheese
Cook shells 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 baking pan. Fill shells with ricotta mixture; place in prepared dish. Spread remaining 1 cup spaghetti cause over shells. Cover tightly with foil. Refrigerate overnight.
Preheat oven to 350. Bake covered for 30 minutes. Uncover and continue baking 15 to 20 minutes longer, or until sauce bubbles. Remove from oven and sprinkle with mozzerella cheese. Return to oven for 1 to 2 more minutes until cheese is melted. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user ALISSAKOSKI.
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 baking pan. Fill shells with ricotta mixture; place in prepared dish. Spread remaining 1 cup spaghetti cause over shells. Cover tightly with foil. Refrigerate overnight.
Preheat oven to 350. Bake covered for 30 minutes. Uncover and continue baking 15 to 20 minutes longer, or until sauce bubbles. Remove from oven and sprinkle with mozzerella cheese. Return to oven for 1 to 2 more minutes until cheese is melted. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user ALISSAKOSKI.
Nutritional Info Amount Per Serving
- Calories: 531.6
- Total Fat: 24.9 g
- Cholesterol: 113.8 mg
- Sodium: 981.3 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 3.0 g
- Protein: 34.6 g
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