Stuffed Shells

(12 shells) Serves 4 

Calories: 615 

Carbs: 55 g 

Fiber: 4 g 

Protein: 30 g 

Grade: C+

1. COOK 12 pasta shells al dente, about 9 minutes (120 g)

2. BLEND cheese mixture

   • 36 g parmesan, grated

   • 36 g fontina, grated

   • 255 g ricotta cheese

   • 78 g cream cheese

   • 90 g mozzarella PLUS 90 g reserved for topping

   • 30 g egg

3. ADD

   • 4 t parsley, chopped

   • 3/4 t oregano

   • 3/4 t basil

   • 1/4 t lemon zest

   • 1/4 t salt

   • pepper

4. SPREAD 1.5 cups of MARINARA SAUCE in 8X8 prepped pan:

5. FILL shells generously with cheese and ARRANGE in pan

6. SPOON 1.5 cups MARINARA SAUCE over each shell, neatly

7. TOP with

   • 90 g mozzarella, shredded

8. COVER loosely with foil then BAKE at 375 for 20 minutes

9. UNCOVER and BAKE for 15 minutes

10. FINISH with parsley and let REST 10 minutes