Better-Than-Classic Stuffed Shells
A great home-cooked meal full of healthy nutrients!
Ingredients
12 jumbo pasta shells, cooked
1 cup fat-free ricotta cheese
4 ounces (about 1¼ cups) finely shredded low-fat mozzarella cheese
3 tablespoons grated reduced-fat Parmesan cheese, divided
1 large egg white
1½ teaspoons fresh parsley, finely chopped
¼ teaspoon garlic powder
Salt and pepper
2 cups low-fat, low-sodium marinara sauce
Preheat
1. Preheat oven to 350°F. Cook pasta according to directions. Mix ricotta, mozzarella, 2 tablespoons Parmesan, egg, parsley and garlic in bowl. Season with salt and pepper.
2. Place shells, open side up, on large sheet of waxed paper. Spoon ricotta mixture evenly into shells. Spread ½ cup marinara sauce in glass casserole dish large enough to hold shells in single layer.
3. Lay shells side by side, open side up, in dish. Spoon remaining marinara sauce over top; sprinkle with remaining Parmesan. Cover with foil; bake for 20 to 25 minutes.
Serves 4
Photo and recipe reprinted with permission from The Most Decadent Diet Ever! ©2008 by Devin Alexander by Broadway Books
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