Cheese Stuffed Shells


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Servings: 8
  • 2 eggs, beaten
  • 30 ounces ricotta cheese, lowfat okay
  • 2 cups shredded mozzarella cheese, lowfat okay
  • 3⁄4 cup grated parmesan cheese, lowfat okay
  • 1⁄2 cup fresh parsley sprig, chopped
  • 1 teaspoon salt
  • 1 dash black pepper
  • 12 ounces shell pasta, jumbo, prepared
  • 26 ounces spaghetti sauce, lowfat okay
  • 1⁄4 cup grated parmesan cheese, lowfat okay
  • Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
  • Combine eggs, cheeses, and seasonings in bowl.
  • Spoon about 3 Tbls. cheese mixture into each cooked shell.
  • Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
  • Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
  • Sprinkle cheese over sauce.
  • Bake in 350F degrees oven for 30 minutes.

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