Cheese Stuffed Shells in Marinara
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|12||jumbo pasta shells (cooked/towel dried)|
|4 oz||mozzarella cheese, low-fat (shredded)|
|8 oz||ricotta cheese, part-skim|
|2 oz||parmesan cheese, fat-free (grated)|
|1/4 tsp||ground black pepper|
|15 oz||marinara sauce|
Cooked to Perfection
Los Angeles, CA (pop. 3.8M)
Member Since Feb 2010
If you don't like marinara sauce, a nice cream sauce or traditional pasta sauce will suffice.
Preheat oven to 350 degrees.
Combine 3 ounces of mozzarella, all of the ricotta and Parmesan, egg and pepper in a medium bowl.
Stuff each shell with cheese mix.
Place in ungreased 2 quart rectangular baking dish.
Pour sauce over shells.
Bake for 25 minutes or until sauce bubbles.
Top with remaining mozzarella.
Bake for an additional 5 minutes or until cheese is melted.