Stuffed Shells
Ingredients
- 1 tsp salt
- 12 jumbo pasta shells
- 1 C part-skim ricotta cheese
- 1 C Plain 0% Chobani Greek Yogurt
- 2 C shredded mozzarella
- 1/2 C grated Parmigiano-Reggiano
- 1/2 C chopped flat-leaf parsley
- 3 C tomato sauce
- 6 fresh basil leaves, torn or shredded
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Preparation
Preheat broiler to 450°F. Arrange oven rack about 8 inches from broiler.
Bring large pot of water to a boil. Add salt and pasta. Add shells and cook for 12 to 15 minutes; they should be undercooked at center. Drain pasta and cool.
Combine ricotta, Chobani, 1 cup mozzarella, 1/4 cup Parmesan and parsley in a bowl. Set aside.
Pour 1 cup sauce into bottom of shallow baking dish large enough to hold shells in single layer. Spoon cheese mixture into shells and arrange seam side down in baking dish. Top shells with remaining sauce, mozzarella and Parmesan. Place shells in oven for 6 to 8 minutes, until cheese melts and sauce bubbles.
Nutrition Information
Calories 443, Fat 18g, Saturated Fat 9g, Trans Fat 0g, Cholesterol 39g, Sodium 1183mg, Carbohydrate 46g, Fiber 3g, Sugar 10g, Protein 30g
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