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Enjoy these stuffed shells with a green salad and crusty Italian bread or rolls.

See Also

Eggplant Lasagna

Lasagna with Meat Sauce

Spicy Chicken Lasagna

Ingredients

• 2 dozen large pasta shells
• 24 ounces part skim ricotta cheese
• 1/4 cup fine dry bread crumbs, Italian seasoned
• 1/2 cup grated Parmesan cheese, divided
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh parsley or 2 teaspoon dried parsley flakes
• 1 egg, slightly beaten
• 1 medium onion, halved and sliced
• 2 cloves garlic, crushed
• 1 can (15 ounces) diced tomatoes, undrained
• 3 cans (8 ounces each) tomato sauce
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried basil leaves
• 1 1/2 to 2 cups shredded Mozzarella cheese

• Prep Time: 0 minutes
• Cook Time: 45 minutes

• Total Time: 45 minutes

Preparation

Cook shells in boiling salted water, following package directions. Drain in a colander and rinse with cool water. Set aside.

In a medium bowl, combine ricotta cheese, bread crumbs, 1/4 cup of the Parmesan cheese, 1/4 teaspoon salt, parsley, and egg; mix until well blended.

In a large skillet, heat oil over medium heat; add onion and sauté until tender and golden in color. Add the crushed garlic, tomatoes, tomato sauce, oregano, and basil; mix well and bring to a boil.

Reserve 1 cup of sauce. Pour remaining sauce into a 9x13x2-inch baking dish.

Carefully spoon cheese mixture into shells; arrange shells, opening side up, in tomato sauce in the pan. Pour reserved sauce over shells. Cover tightly with foil and bake at 375° for 30 minutes. Sprinkle with Mozzarella cheese and remaining 1/4 cup Parmesan cheese. Return stuffed shells to oven and bake, uncovered, for 10 to 15 minutes longer.

Stuffed shells serves 6.

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