Stuffed Shells

[Guest guest]

My family loves these and it makes up so quick.

 

Enjoy,

Judy

 

Stuffed Shells

 

30 jumbo Pasta Shells

 

24 oz. ricotta cheese.

2 eggs

1/2 c. parmesan cheese, grated

1 T. dried parsley

1/2 tsp. garlic salt

6 mushrooms diced fine

1/2 c. onions, diced fine

pinch of dried oregano and basil

1/8 tsp. Smart Balance Light with Flax Seed Oil spread or butter

 

1 jar - Classico Spaghetti Sauce - I like the Spicy Tomato and Basil

 

3/4 c. of each of the following cheeses - Mozzarella, Parmesan, and cheddar.

Mix cheese together in a bowl with 1/2 tsp. each of dried oregano and basil.

 

Preheat Oven to 375 degrees. Drop Jumbo Pasta Shells into a large pot of

boiling water. Boil about 10 minutes and drain. Rinse with cold water.

 

Put the onion and mushrooms in a small bowl with the Smart Balance spread.

Cover and microwave for 1 minute.

 

Mix the ricotta cheese, eggs, parmesan cheese, parsley, onions, mushrooms,

garlic salt, oregano, basil all together in a bowl.

 

Spray a 9 x 13 casserole dish with baking spray. Spread a thin layer of

spaghetti sauce over the bottom of the dish. Using a spoon, stuff each shell

with the Ricotta Mixture and lay open side down in the dish. Stuff remaining

shells lining up in rows, single layer.

 

Pour the remaining spaghetti sauce over the shells to completely cover them.

Cover dish with parchment paper and microwave for 10 minutes. This helps to

make sure the eggs cook completely. Then cover with foil and bake at 375

degrees for 30 minutes. Take the foil off and sprinkle the cheese mixture over

the dish and return uncovered to the oven for 10 minutes or until the cheese is

bubbling and slightly brown.