Stuffed Shells

• 1 box manicotti or jumbo shell pasta
• 2 c. (8 oz. pkg.) shredded Mozzarella cheese
• 1 tub Miceli Lite Ricotta cheese
• 2 eggs, slightly beaten
• 1/2 c. bread crumbs
• 1/4 to 1/2 c. grated Parmesan cheese
• 1 Tbsp. parsley flakes
• 1 Tbsp. sugar
• 1 qt. jar Prego sauce
• 1/2 c. water
• pinch of garlic powder to taste
• salt to taste
• basil to taste
• oregano or crushed red pepper seed to taste
• pinch of cheese to taste
• 2 Tbsp. sugar
• 1/4 c. grated Parmesan or Romano cheese

1. Cook pasta according to box and rinse in cold water.
2. Heat sauce to which you have added seasonings to taste: 1/2 cup water, garlic powder, salt, basil, oregano or crushed red pepper seed, cheese and sugar.
3. Combine all ingredients, except sauce mixture and 1/4 to 1/2 cup cheese, and stuff each shell with one tablespoon or so of filling.
4. Cover bottom of a 13 x 9-inch pan with sauce, then place the filled shells in a single layer in pan. Cover with remaining sauce, then sprinkle with remaining grated cheese.
5. Bake, covered, at 350u0b0 for 45 minutes.
6. Makes approximately 7 servings.

jumbo shell pasta, mozzarella cheese, ricotta cheese, eggs, bread crumbs, parmesan cheese, parsley flakes, sugar, sauce, water, garlic, salt, basil, oregano, cheese, sugar, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949780 (may not work)