Treasure Stuffed Shells

By awright0511

Ingredients

• 12 large pasta shells
• 1/2 cup part skim ricotta
• 1/4 cup grated Parmesean cheese
• 3/4 cup White Puree
• 2 egg whites
• 3 tbsp wheat germ
• 1 1/4 cups tomato sauce
• 3/4 cups part skim mozzerella cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees and spray an 11x7 glass or ceramic dish with cooking spray.

Cook 12 shells according to package directions until slightly firm. Drain and set aside. Mix ricotta, Parmesean cheese, 1/4 cup White Puree, egg whites, and wheat germ in a bowl. Combine tomato sauce with remaining White PUree in another bowl.

Pour about 3/4 cup of the tomato sauce mixture onto the bottom of the prepared casserole dish. Fill the shells evenly with spoonfuls of the cheese mixture and place them seam side down in casserole dish. Top shells with remaining sauce and the mozzerella cheese.

Cover with foil. Bake 20 min. Uncover and bake another 10 minutes or until top is lightly browned.