Recipe

Four-cheese Stuffed Shells Recipe

Add Step-by-Step Photos	Cheric / All my dishes 1 year, 8 months ago Cheesey and hearty. You can add ground beef and/or Italian sausage, as well. Can be made ahead up to 1 day before serving. Prep:30m Cook:57m Servings:4	Cheric
	italian cheese stuffedshells

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Ingredients

12 uncooked jumbo pasta shells

1 container (15 ounces) low-fat ricotta cheese

1 cup (4 ounces) shredded provolone cheese

1/4 cup (1 ounce) grated Parmesan cheese

1 egg

1/4 cup chopped parsley

1 tsp dried basil leaves

1/4 tsp minced dried garlic

Dash salt and black pepper

1 1/2 cups chunky spaghetti sauce, divided

1/2 cup (2 ounces) shredded mozzarella cheese

Directions

Preheat oven to 350 degrees.

Cook shells according to package directions, cooking only 10 to 12 minutes. Rinse, drain and set aside.

Combine ricotta cheese, provolone cheese, Parmesan cheese, egg, parsley, basil, garlic, salt and pepper in medium bowl. Stir until well mixed.

Spread 1/2 cup spaghetti sauce on bottom of 8-inch square baking dish. Fill shells with ricotta mixture; place in prepared dish. Spread remaining 1 cup spaghetti sauce over shells. Cover with aluminum foil.

Bake, covered, 30 minutes. Uncover and continue baking 15 to 20 minutes longer or until sauce bubbles. Sprinkle with mozzarella cheese and continue bakign 1 to 2 minutes.

For a special touch, garnish with fresh basil leaves.

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