Stuffed Shells Recipe
36 jumbo pasta shells (approx. 1-12 ounce box)
16 ounces part-skim ricotta cheese
1/2 cup egg substitute
1 1/3 cup shredded reduced fat mozzarella cheese
1/4 cup grated parmesan cheese
2 tablespoons fresh parsley, chopped
1 recipe of our Turkey Marinara Sauce Recipe or
2 (26 ounce) jars low calorie pasta sauce*
*Our nutritional analysis below uses our Turkey Marinara Recipe.
Cook pasta shells al dente in a large pot of water. Drain and rinse well to prevent sticking. Do not over cook or the shells will be hard to stuff.
Combine ricotta cheese, egg substitute, 2/3 cup mozzarella cheese, parmesan cheese and parsley and mix well.
Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray. Spread 8 ounces sauce evenly over the bottom of the baking dish. Fill each shell with about 1 tablespoon of cheese filling and place open side up in the baking dish. Repeat with remaining shells.
Pour remaining sauce over shells and sprinkle with remaining cheese. Cover and bake for 30 minutes or until heated through and bubbly. Uncover and continue baking another 10-15 minutes or until cheese browns a little.
Makes 12 Servings
Serving size: 3 stuffed shells
|nutrients per serving|
|total fat:||9 g (26% of calories)|
|saturated fat||3 g|
|carbohydrate:||33 g (43% of calories)|
|protein:||23 g (31% of calories)|
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