Ingredients
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2 eggs, beaten
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30 ounces ricotta cheese, lowfat okay
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2 cups shredded mozzarella cheese, lowfat okay
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3/4 cup grated parmesan cheese, lowfat okay
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1/2 cup fresh parsley sprig, chopped
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1 teaspoon salt
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1 dash black pepper
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12 ounces shell pasta, jumbo, prepared
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26 ounces spaghetti sauce, lowfat okay
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1/4 cup grated parmesan cheese, lowfat okay
Instructions
- Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
- Combine eggs, cheeses, and seasonings in bowl.
- Spoon about 3 Tbls. cheese mixture into each cooked shell.
- Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
- Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
- Sprinkle cheese over sauce.
- Bake in 350F degrees oven for 30 minutes.