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Stuffed Giant Pasta Shells




Source of Recipe


Eggs.ca


List of Ingredients




6 eggs 6
1 cup light ricotta cheese 250 mL
2 tbsp chopped fresh parsley 30 mL
2 tsp roasted garlic & pepper seasoning* 10 mL
Freshly found pepper, to taste
1/4 cup grated Parmesan cheese 50 mL
8 giant pasta shells, cooked and drained 8
2 cups vegetable tomato pasta sauce, divided 500 mL
Grated Parmesan cheese, to taste


Recipe



BEAT eggs with ricotta cheese, parsley and seasoning; season with pepper. Set aside. STIR in Parmesan cheese. FILL pasta shells with an equal amount of egg mixture. SPREAD 1/2 cup (125 mL) pasta sauce in a 3 quart (3 L) casserole dish. ARRANGE stuffed shells in a single layer on the sauce. POUR remaining pasta sauce over stuffed shells. Cover with foil. BAKE in a 350°F (180°C) oven for 20 minutes or until hot and bubbly. SPRINKLE with additional Parmesan cheese. *Or blend together 1 tsp (5 mL) chili powder, 1/2 tsp (2 mL) each garlic and onion powder and 1/4 tsp (1 mL) salt.