Cheese Stuffed Shells

• 1 (12 ounce) box jumbo pasta shells
• 3 cups low-fat ricotta cheese
• 12 ounces reduced-fat mozzarella cheese, shredded
• 34 cup reduced-fat parmesan cheese, grated
• 3 eggs, slightly beaten
• 1 teaspoon salt
• 2 teaspoons parsley
• 34 teaspoon oregano
• 14 teaspoon pepper
• 3 cups spaghetti sauce

1. Cook noodles according to directions on box.
2. Combine all other ingredients except spaghetti sauce.
3. Fill each shell with about 2 tbsp cheese mixture.
4. Spray a 9x13 pan with cooking spray to prevent sticking.
5. Spread small amount of spaghetti sauce on bottom of pan.
6. Place filled shells in a single layer in pan.
7. Cover with remaining sauce.
8. Bake in 350 degree oven for 35 minutes.
9. For freezing: after shells are stuffed with the cheese mixture, place on a cookie sheet and freeze individually.
10. Once frozen you can place in a freezer bag.
11. When ready to use just remove the amount you need and follow the recipe.
12. The cooking time may need to be extended up to 1 hour if the shells are frozen.

jumbo pasta shells, lowfat ricotta cheese, mozzarella cheese, parmesan cheese, eggs, salt, parsley, oregano, pepper, spaghetti sauce

Taken from www.food.com/recipe/cheese-stuffed-shells-405463 (may not work)