Cheese-Stuffed Shells in Marinara Sauce

08-25-2002, 08:11 PM

Serves: 6

12 jumbo dried pasta shells, prepared according to package directions, drained
1 cup shredded reduced-fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 teaspoon ground black pepper
1 jar (15 oz.) Marinara Sauce

PREHEAT oven to 350°F.

COMBINE 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

BAKE for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Calories 323 Calories from Fat 115 Total Fat 12.8 g
Saturated Fat 6.4 g Cholesterol 65 mg Sodium 631 mg
Carbohydrates 32.1 g Dietary Fiber 2 g
Sugars 4.5 g Protein 20.7 g