Cheese Shells in Simple Marinara

For Sauce:

1/4 medium onion chopped
1 T olive oil
2 1/2 cups diced tomatoes
1 cups crushed tomatoes
1 beef bouillon cube
Your choice fresh spices, I use...
1/4 cup fresh chopped basil
1 t fresh finely chopped oregano
1 t fresh thyme
salt and pepper to taste


For Filling:

15 oz Light Ricotta
2 oz Mozzarella Cheese
3 egg whites
1 T grated parmesan cheese
2 T fresh parsley, finely chopped
1/2 t salt
1/2 t pepper


16 Jumbo Pasta Shells

Preheat oven to 350 degrees.

Sauce:

In the bottom of a large sauce pan, sautee onions in olive oil over low heat until onions are translucent. Add the tomatoes, spices and bouillon and raise heat to medium high. Once the sauce begins to bubble, simmer for another 15 minutes. Line the bottom of a casserole dish with a thin layer of sauce and set aside.


Shells:

Cook shells in boiling water for 12 minutes; drain and set aside to cool slightly.
Comgine the ricotta cheese, paremesan cheese, egg whites, parsley, salt and pepper in a bowl.
Carefully fill each shell and place in the casserole dish side by side. Spoon the rest of the sauce over the top of the shells and sprinkle the top with the mozzarella cheese.
Bake until heated through, about 25 minutes.

2 shells is a serving.


Number of Servings: 8

Recipe submitted by SparkPeople user MAMINETTE.