PREP 15 MINS
COOK 40 MINS
INGREDIENTS
12 ounces jumbo pasta shells
1 1⁄4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
1 cup parmesan cheese, grated
2 lbs ricotta cheese
4 large eggs, lightly beaten
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon dried parsley
8 ounces spaghetti sauce (jarred or homemade)
fresh basil, chopped, for garnis
DIRECTIONS
In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
Drain and cool immediately with cold water.
Drain and place open side down on paper towels.
In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
Reserve the 1/4 cup of Mozzarella.
Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
Preheat oven to 375 degrees Fahrenheit(190 C).
Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
Pour the rest of sauce over the stuffed shells.
Loosely cover with foil and bake for 40 minutes.
During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
Bake 5 more minutes.
Garnish with fresh chopped basil.
Nutrition Info
Serving Size: 1 (182 g)
Servings Per Recipe: 10
Calories 411.7
Calories from Fat 185 45%
Total Fat 20.6 g 31%
Saturated Fat 11.9 g 59%
Cholesterol 140.9 mg 46%
Sodium 398.9 mg 16%
Total Carbohydrate 31.3 g 10%
Dietary Fiber 1.5 g 6%
Sugars 2.6 g 10%
Protein 24.5 g 49%
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