Stuffed Shells

I'm on an Italian food kick. I love pasta--I could eat it every day. I saw this recipe a couple days ago and it looked so easy I had to do it! It had spinach in the recipe and Jon doesn't eat it, so I omitted it but I think I'll make the spinach version soon. It was still good without it. I served it with corn (I loveee corn) and garlic bread.

Ingredients:

• 2 eggs
• 1 container (15 ounces) non-fat ricotta cheese
• 2 cups shredded part-skim mozzarella
• 1/4 cup grated Parmesan cheese
• 2 teaspoons dried parsley leaves
• 2 teaspoons no-salt herb and garlic seasoning
• 24 jumbo pasta shells, cooked and drained
• 1 jar of pasta sauce
  

Directions:

1. Place eggs, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley and seasoning mix in bowl. Mix until combined.
2. Fill each shell with 2 to 3 tablespoons cheese mixture. 
3. Place filled shells in 9- x 13-inch baking pan. Pour marinara sauce over shells.
4. Cover pan with foil. Bake at 350°F for 30 to 35 minutes, or until bubbly.
   
   

   

   I was so hungry that I forgot to take a picture while we were eating. Here it is in a container I packed for Jon to take to work for lunch though!