Prep Time: 15minutes Bake Time: 30 minutes
Ingredients:
12 dried jumbo whole-wheat or regular pasta shells, prepared according to pkg. directions.
1 cup (4 oz) shredded reduced-fat mozz. cheese, divided
1 cup (8oz) fat-free or reduced-fat ricotta cheese
1/2 cup (2 oz) freshly shredded parmesan cheese
1 large egg
1/4 tsp. ground black pepper
1 container (15 oz) Marinara Sauce
Preheat oven to 350 degrees. Combine 3/4 cup mozz. cheese, ricotta cheese, parmesan cheese, egg, and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 9x13 baking dish. (I grease my pan for less chance of burning). Pour sauce over shells. Bake for 25 minutes or until bubbly. Top with remaining mozz. cheese. Bake for an additional 5 minutes or until cheese is melted.
Makes 6 servings.
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