Skinny Stuffed Shells

• Vegetarian

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Oregano, dried

• Refrigerated

  • 1 Egg

• Condiments

  • 2 cups Tomato sauce

• Pasta & Grains

  • 16 Shells, jumbo

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Salt

• Dairy

  • 1/2 cup Mozzarella cheese, fat-free
  • 1/4 cup Parmesan cheese
  • 1 1/2 cups Ricotta cheese, fat-free

Found on potentially-lovely.com

Ingredients

• 1.5 cups fat-free ricotta cheese
• 1/4 cup shredded Parmesan cheese
• .5 cup fat-free shredded Mozzarella cheese
• 1 egg
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 16 Jumbo Shells (pasta)
• 2 cups tomato sauce

Directions

• Cook the pasta shells according to the instruction on your package.
• Preheat oven to 350.
• Rinse and let the shells cool and dry completely - you dont want them wet at all when filling.
• Mix the cheeses, egg and spices together in a bowl.
• Spread a layer of tomato sauce on the bottom of a 13x9 baking pan.
• Stuff 1-2 tbsp of cheese filling into each shell.
• Place shells on top of pasta sauce.
• When all shells are stuffed and in pan, cover with remaining sauce.
• Cover pan with aluminum foil and bake for 30 minutes.
• Sprinkle with more cheese (optional) and fresh basil.

Nutrition