Baked Pasta Shells

By zeenieme

Ingredients

• 1 cup fat-free ricotta cheese
• 2 ounces, 1/3 less fat cream cheese, softened
• 8 ounces Cabots 50% reduced-fat Cheddar Cheese, shredded and divided
• 1 large egg, lightly beaten
• 16 large fresh basil leaves, chopped
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 16 large dried pasta shells
• 1 (26 ounce) jar marinara sauce
• fresh basil leaves (garnish)

Details

Servings 4

Preparation

Step 1

Place ricotta and cream cheese in a bowl and mash together. Stir in 1 cup shredded cheese, egg, chopped basil and garlic. Season with saltt, pepper and nutmeg; set aside.

Preheat oven to 400 degrees.

In large pot of boiling water, cook pasta until al dente, or barely tender. Drain well, making sure to empty shells of any remaining water; set aside to cool briefly.

Spread about 1/2 cup marinara sauce over bottom of large baking dish. Spoon ricotta mixture evenly into shells and arrange in dish. Pour remaining sauce over top. Cover with aluminum foil and bake for 30 minutes. Uncover dish, sprinkle with remaining shredded cheese and bake for an additional 10 minutes.

Remove from oven and garnish with fresh basil.