Cheesy Stuffed Shells
Low Fat Recipe
Use large pasta shells for your Cheesy Stuffed Shells so they can fill up with all the creamy cheese and spaghetti sauce in addition to the seasonings of parsley, basil and garlic.
12 uncooked large pasta shells
1 15-oz. container low fat ricotta cheese
1 cup shredded provolone cheese
1/4 cup grated fat free Parmesan cheese
2 teaspoons dried parsley
1 teaspoon basil leaves, crushed
1/4 teaspoon minced garlic
Dash black pepper
1 28-oz. jar prepared spaghetti sauce
1/2 cup fat free mozzarella cheese
Cook shells according to package directions; rinse, drain and set aside. In a medium bowl, combine ricotta, provolone and Parmesan cheeses, egg, parsley, basil, garlic, salt and pepper. Stir until mixed well.
Spread 1/2-cup spaghetti sauce on bottom of 8-inch square glass baking dish. Fill shells with cheese mixture; place on top of sauce in dish. Spread remaining sauce over top. Cover dish tightly with plastic wrap leaving one loose side for steam to escape. Microwave on high five minutes. Microwave on medium 14 to 16 minutes longer or until sauce bubbles, rotating dish half way through cooking time. Remove from microwave.
Sprinkle mozzarella cheese over top. Microwave on High 1 to 2 minutes or until cheese is melted. Serve immediately.
Recipe makes 4 servings Cheesy Stuffed Shells.