Cheesy Stuffed Shells With My Secret Tomato Sauce

• 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

1. Preheat oven to 350u0b0.
2. Cook pasta in boiling water 8 minutes or until almost al dente. Drain. Rinse with cold water; drain.
3. 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 9inch glass or ceramic baking dish coated with cooking spray. Pour sauce over shells. Cover and bake at 350u0b0 for 30 minutes or until bubbly. Uncover; sprinkle with remaining 1/2 cup Italian-blend cheese. Bake 5 minutes or until cheese melts.
4. 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.

jumbo shell pasta, mozzarella cheese, parsley, fresh basil, kosher salt, freshly ground black pepper, ricotta cheese, cooking spray

Taken from www.myrecipes.com/recipe/cheesy-stuffed-shells-secret-tomato-sauce (may not work)