Ingredients Jump to Instructions ↓

  1. 12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

  2. 1 cup (4 ounces) shredded reduced fat mozzarella cheese - divided use

  3. 1 cup (8 ounces) fat free or reduced fat ricotta cheese

  4. 1/2 cup (1 1/2 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese

  5. 1 large egg

  6. 1/4 teaspoon ground black pepper

  7. 1 (15-ounce) container BUITONI Refrigerated Marinara Sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C). Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 7 1/2-inch baking dish. Pour sauce over shells. Bake for 25 minutes or until bubbly. Top with remaining 1/4 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.


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