Cheese-Stuffed Jumbo Shells: The Best Cheese-Stuffed Jumbo Shells Recipe from Cook'n

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	Cheese-Stuffed Jumbo Shells

Serves: 18

A Choice An EASY Family Favorite

   4 quarts water boiling
   1 teaspoon salt
   12 ounces jumbo pasta shells uncooked
   4 cups ricotta cheese fat free
   1 cup cottage cheese lowfat
   2 cups mozzarella cheese shredded, part-skim
   3/4 cup parmesan cheese grated
   6 egg whites
   1 tablespoon parsley chopped
   3/4 tablespoon oregano
   1/2 teaspoon salt
   1/4 teaspoon black pepper
   2 32-ounce jars spaghetti sauce lowfat

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Add jumbo shells, 3 or 4 at a time, to boiling, salted water. Boil uncovered for 10 minutes, stirring occasionally. Avoid overcooking. Drain. Cool in a single layer on wax paper or aluminum foil to keep jumbo shells from sticking together.
While shells are cooling, mix together ricotta cheese, cottage cheese, 11/4 cups mozzarella cheese, 1/2 cup Parmesan cheese, egg whites, parsley, oregano, salt, and pepper. Fill each shell with about 2 to 3 tablespoons of cheese mixture. Spread a thin layer of spaghetti sauce on bottom of 13 x 9 x 2 inch baking pan or glass baking dish. (You may need two or three pans. Cover well with plastic wrap and foil and freeze one or two for later use. Always put a note on the cover explaining the name of the item, the cooking time, and the date it was made.) Place the shells, open side down, in a single layer in the pan; cover with the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheese. Cover with aluminum foil. Bake at 350 degrees for about 35 minutes or until hot and bubbly. Fills about 36 shells.

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