Cook Time: 45 minutes
Total Time: 45 minutes
- 2 dozen large pasta shells
- 24 ounces part skim ricotta cheese
- 1/4 cup fine dry bread crumbs, Italian seasoned
- 1/2 cup grated Parmesan cheese, divided
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley or 2 teaspoon dried parsley flakes
- 1 egg, slightly beaten
- 1 medium onion, halved and sliced
- 2 cloves garlic, crushed
- 1 can (15 ounces) diced tomatoes, undrained
- 3 cans (8 ounces each) tomato sauce
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 1 1/2 to 2 cups shredded Mozzarella cheese
In a medium bowl, combine ricotta cheese, bread crumbs, 1/4 cup of the Parmesan cheese, 1/4 teaspoon salt, parsley, and egg; mix until well blended.
In a large skillet, heat oil over medium heat; add onion and sauté until tender and golden in color. Add the crushed garlic, tomatoes, tomato sauce, oregano, and basil; mix well and bring to a boil. Reserve 1 cup of sauce. Pour remaining sauce into a 9x13x2-inch baking dish.
Carefully spoon cheese mixture into shells; arrange shells, opening side up, in tomato sauce in the pan. Pour reserved sauce over shells. Cover tightly with foil and bake at 375° for 30 minutes. Sprinkle with Mozzarella cheese and remaining 1/4 cup Parmesan cheese. Return stuffed shells to oven and bake, uncovered, for 10 to 15 minutes longer.
Stuffed shells serves 6.
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