Here is a great skinny version of traditional italian stuffed shells,perfect for Italian Sunday dinner! enjoy! ♥
Ingredients ♥
20 uncooked jumbo pasta shells
15 ounce container light ricotta cheese
8 ounces (2 cups) grated light mozzarella cheese
½ cup grated Parmesan cheese
12 basil leaves, chiffonade
1 egg
1 – 26 ounces of your fave spaghetti sauce
½ teaspoon salt
¼ teaspoon fresh ground black pepper
Instructions ♥
Preheat oven to 350 degrees. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.
In a large bowl, combine the ricotta, Parmesan, 1½ cups of the mozzarella, egg, salt, pepper, and basil. Spread ¾ of the spaghetti sauce on the bottom of a 13×9 inch baking dish. Spoon the cheese mixture into the pasta shells and place in the baking dish.
Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake for 5-10 minutes more.enjoy! ♥
Ingredients ♥
20 uncooked jumbo pasta shells
15 ounce container light ricotta cheese
8 ounces (2 cups) grated light mozzarella cheese
½ cup grated Parmesan cheese
12 basil leaves, chiffonade
1 egg
1 – 26 ounces of your fave spaghetti sauce
½ teaspoon salt
¼ teaspoon fresh ground black pepper
Instructions ♥
Preheat oven to 350 degrees. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.
In a large bowl, combine the ricotta, Parmesan, 1½ cups of the mozzarella, egg, salt, pepper, and basil. Spread ¾ of the spaghetti sauce on the bottom of a 13×9 inch baking dish. Spoon the cheese mixture into the pasta shells and place in the baking dish.
Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake for 5-10 minutes more.enjoy! ♥
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