Cheesy Stuffed Shells with My Secret Tomato Sauce

• 分量: Serves 10
• 調理時間: 12 mins
• 総時間: 1 hour 16 minutes

材料

30 uncooked jumbo shell pasta (about 8 ounces)

4 ounces shredded 6-cheese Italian-blend cheese, divided (about 1 cup)

8 ounces shredded part-skim mozzarella cheese (about 2 cups)

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh basil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 (15-ounce) container part-skim ricotta cheese

Cooking spray 3 cups My Secret Tomato Sauce or bottled pasta sauce

手順

Preheat oven to 350°.

Cook pasta in boiling water 8 minutes or until almost al dente. Drain. Rinse with cold water; drain.

Combine 1/2 cup Italian-blend cheese and next 6 ingredients (through ricotta) in a bowl. Spoon about 1 1/2 tablespoons cheese mixture into each pasta shell. Place shells, stuffed sides up, in a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Pour sauce over shells. Cover and bake at 350° for 30 minutes or until bubbly. Uncover; sprinkle with remaining 1/2 cup Italian-blend cheese. Bake 5 minutes or until cheese melts.

Tip: If you don't have any My Secret Tomato Sauce prepared, the Organic Tomato Basil Sauce from Whole Foods Market is a great go-to option.

Cooking Light Real Family Food