Stuffed pasta shells

By KimberlyB

Ingredients

• 6 oz jumbo pasta shells
• 1 1/4 c part-skim ricotta
• 1 1/4 c low fat cottage cheese
• 1 egg
• 1 garlic clove, minced
• 2 TBS parsley
• 1 tsp oregano
• 1/2 tsp salt, more for water
• 1/4 tsp pepper
• 2 1/2 c marinara sauce
• 1/4 c parmesan

Preparation

Step 1

Bring salted water to boil, add pasta shells, reduce heat, and simmer until shells are just tender, 10 minutes. Drain shaking strainer to remove as much of the water. Cool slightly.

Step 2

Preheat oven 375' . Coat a 7x11 baking dish or 2 quart dish with spray.

Step 3

In large bowl stir together ricotta, cottage cheese, egg garlic, parsley, oregano, salt and pepper.

Step 4

In prepared dish spread 3/4 c marinara. Spoon ricotta mixture evenly into shells, just barely filling each. Arrange in dish filling side up. Spoon remaining marinara on top of shells and sprinkle with parmesan. Bake until sauce is bubbling. 20 minutes.

Step 5

4 stuffed shells per serving with sauce 9 points.