Stuffed Pasta Shells

 Stuffed Pasta Shells

  Serves 4

  1 jar (14 oz.) low-sodium spaghetti sauce
  4 tbls. chopped fresh basil or parsley, divided
  12 jumbo pasta shells
  1 c. part-skim ricotta cheese
  1/4 c shredded part-skim mozzarella cheese
  2 egg whites, lightly beaten
  1/3 c. chopped green onion
  1/4 c grated Parmesan cheese

  1. Preheat oven to 350 degrees F. In a small saucepan, combine the
  spaghetti sauce and 2 tbsp. of basil. Spread 1/2 c. of sauce mixture
  over bottom of a shallow baking dish. Set remaining sauce aside.

  2. Cook past according to package directions just until tender. Do not
  add salt to cooking water. drain thoroughly in a colander.

  3. In a medium bowl, combine ricotta, mozzarella, egg whits, green
  onion, and remaining basil. Mix well. Spoon about 2 tbsp. of filling into
  each shell.

  4. Place shells in prepared dish. Cover dish with foil and bake for 25 min.
  While the shells are baking, heat remaining sauce mixture over medium
  heat until heated through. Spoon sauce over the cooked shells. Sprinkle
  with Parmesan and serve.

  I fried up some ground Italian sausage and added to the sauce and grated
  some extra mozzarella cheese and put on the top an returned to the
  oven till it was melted.