Saturday, December 11, 2010

Cheese-Stuffed Shells in Marinara Sauce

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup (4 ounces) shredded reduced fat mozzarella cheese - divided use
1 cup (8 ounces) fat free or reduced fat ricotta cheese
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 large egg
1/4 teaspoon ground black pepper
1 (15-ounce) container BUITONI Refrigerated Marinara Sauce

1-)Preheat oven to 350°F (175°C).
2-)Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 7 1/2-inch baking dish. Pour sauce over shells.
Bake for 25 minutes or until bubbly. Top with remaining 1/4 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Makes 6 servings.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 30 mins

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