1/2 pound ricotta cheese (can substitute half of this with fat-free ricotta if you wish)
3 eggs
1/2 teaspoon salt
1/4 pound shredded mozzarella cheese
3 tablespoons parsley, chopped
6 ounces jumbo shells
( 1/2 box)About 2 cups Marinara Sauce
CREAM ricotta with eggs and salt in a large bowl to make filling. Stir in mozzarella and parsley.
COOK shells in boiling water according to package directions. Do not overcook. Drain and let cool. Coat a 9-by 9inch baking pan with non-stick cooking spray.
POUR in enough Marinara Sauce to coat bottom. Preheat oven to 375 degrees.Using a tablespoon, carefully scoop filling into shells and place them in pan. Cover with remaining Marinara Sauce and bake, uncovered, for 30 minutes.Makes 4 servings.
3 eggs
1/2 teaspoon salt
1/4 pound shredded mozzarella cheese
3 tablespoons parsley, chopped
6 ounces jumbo shells
( 1/2 box)About 2 cups Marinara Sauce
CREAM ricotta with eggs and salt in a large bowl to make filling. Stir in mozzarella and parsley.
COOK shells in boiling water according to package directions. Do not overcook. Drain and let cool. Coat a 9-by 9inch baking pan with non-stick cooking spray.
POUR in enough Marinara Sauce to coat bottom. Preheat oven to 375 degrees.Using a tablespoon, carefully scoop filling into shells and place them in pan. Cover with remaining Marinara Sauce and bake, uncovered, for 30 minutes.Makes 4 servings.
