Recipe: Stuffed Pasta Shells

Serves 2.


20 large or 40 small pasta shells
8 oz. low-fat ricotta
1/4 cup grated parmesan
2 cloves garlic, crushed
1 tsp. dried oregano
1/4 cup finely chopped onion
4 oz. chopped olives – optional
salt and pepper to taste
2-3 cups tomato sauce
1/4 cup grated mozzarella


Preheat oven to 350°. Fill a large saucepan with water and bring to a boil. Add pasta shells and cook for 1/2 of time recommended on package. While pasta cooks, mix ricotta, parmesan, garlic, oregano, olives if using, and onion. Add salt and pepper to taste. Drain pasta shells and rinse thoroughly with cold water. Put 1/2 cup of tomato sauce in a casserole dish. Place cheese mixture in a paper cone* and pipe into shells, place shells cheese side up in casserole dish. Cover with remaining pasta sauce (more or less, depending on your taste) and sprinkle with grated mozzarella. Bake, uncovered, 20-25 minutes until sauce is bubbling and cheese is melted.