Cheese Stuffed Shells & Stuffed
Recipe Created By: Robbie
Prep. Time: 0:50
2 eggs - beaten OR 1/2 cup egg substitute
(2) 15 oz. tubs ricotta cheese - low-fat okay
2 cups shredded mozzarella cheese - low-fat okay
1 cup grated Parmesan cheese - low-fat okay, divided
1 tsp. parsley flakes OR Italian seasoning
1/2 tsp. salt OR 1 tsp. garlic salt
1/4 tsp. black pepper
28 oz. jar (about 3 cups) spaghetti sauce - divided
8 - 12 oz. box jumbo shell pasta OR manicotti tubes
1 tsp. olive oil OR vegetable oil
-Combine eggs, ricotta, mozzarella, 3/4 cup Parmesan, and seasonings in
bowl; set aside.
-Spread 1/4 cup of the spaghetti sauce in bottom of 13" X 9" baking
-Prepare pasta according to package directions; drain and toss with oil.
-If using shells, spoon enough cheese mixture into each shell to fill.
If using manicotti, using a pastry bag or plastic zip-top bag with a
corner cut out, pipe cheese mixture into each tube, filling completely.
-Arrange shells/manicotti in the dish; do not overlap. Use an additional
pan, if needed.
-Pour remaining sauce over shells/manicotti. Sprinkle remaining Parmesan
-Bake, uncovered, in a 350 degree oven for 30 minutes.
Notes: For Spinach & Cheese Stuffed Shells or Florentine Manicotti, thaw
and drain the liquid from a 10 oz. pkg. frozen chopped spinach; add to
the cheese mixture. I bake a batch of these, then freeze in Tupperware®,
3 in each container, and microwave for 5 minutes when I want it.