Stuffed Jumbo Pasta Shells
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Ingredients
6 eggs
1 cup (250 mL) ricotta cheese, light
2 tbsp (30 mL) parsley, fresh, chopped
2 tsp (10 mL) roasted garlic & pepper seasoning
pepper, freshly ground
1/4 cup (50 mL) parmesan cheese, grated
8 jumbo pasta shells, cooked and drained
2 cups (500 mL) vegetable tomato pasta sauce, divided
Nutritional Facts
Amount Per Serving
241 Calories
Protein
15.7g
Fat
10.3g
Carbohydrate
20.6g
Directions
Beat eggs with ricotta cheese, parsley and seasoning; season with pepper. Set aside. Stir in parmesan cheese. Fill pasta shells with an equal amount of egg mixture. Spread 1/2 cup (25 mL) pasta sauce in a 3 quart (3L) casserole dish. Arrange stuffed shells in a single layer on the sauce. Pour remaining pasta sauce over stuffed shells. Cover with foil. Bake in a 350 F (180°C) oven for 20 minutes or until hot and bubbly.