Better Than Classic Stuffed Shells

• 12 dried jumbo pasta shells
• 1 cup fat-free ricotta cheese
• 4 ounces (about 1-1/4 cups) finely shredded low-fat mozzarella
• 3 tablespoons grated reduced-fat Parmesan, divided
• 1 egg white
• 1/2 teaspoon finely chopped fresh parsley
• 1/4 teaspoon garlic powder
• Salt and pepper
• 2 cups Mostly Mom's Marinara Sauce or other low-fat, low-sodium marinara sauce

1. Preheat the oven to 350u0b0F. Cook the pasta according to package directions, cooking it only al dente. Drain and reserve.
2. Place a sheet of wax paper large enough to hold 12 filled shells on a flat work surface. In a medium bowl, mix the ricotta, mozzarella, 2 tablespoons parmesan, egg white, parsley, and garlic powder in a medium bowl. Season with salt and pepper to taste.
3. Place the cooked shells, open side up, on the wax paper. Spoon the ricotta mixture evenly among them, about 2 heaping tablespoons in each. Evenly spread about 1/2 cup marinara sauce in a 10-inch round or an 11 X 7-inch ovenproof glass baking dish or a casserole dish large enough to hold the stuffed shells in a single layer. Lay the stuffed shells side by side, open side up, in the dish. Spoon the remaining sauce over the top. Then sprinkle remaining parmesan evenly over the marinara sauce. Cover with foil and bake the shells for 20 to 25 minutes. Let stand for 5 minutes before serving.
4. MAKES 12 SHELLS; 4 SERVINGSnnEach serving (3 shells) has: 296 calories, 20 g protein, 43 g carbohydrates, 5 g fat, 1 g saturated fat, 26 mg cholesterol, 5 g fiber, 615 mg sodium

pasta shells, ricotta cheese, mozzarella, parmesan, egg, parsley, garlic, salt, mom

Taken from www.yummly.com/recipe/BETTER-THAN-CLASSIC-STUFFED-SHELLS-1889651 (may not work)