I shelled out for some dinner!

Normally I do this filling in manicotti but shells were all I had and you know what I think I'll skip the manicotti from now on....the shells were much easier to fill so we were eating even faster!! You know how I'm a fan of instant gratification and all! :)

Super Easy Stuffed Shells
1 box large shells, cooked and drained (I rinse mine too so they are cool enough to fill)
1 lb part skim ricotta cheese
1 lb part skim mozzarella cheese, shredded (keep about 1/3 of the cheese out for the top)
1/2 cup shredded Parmesan cheese
1 Tbsp parsley flakes
1 tsp minced garlic
salt and pepper
1 jar/can of your favorite spaghetti sauce
Mix cheeses, parsley and garlic in a large bowl. Season to taste with salt and pepper.
Lightly spray a 9X13 pan and spread a little of the sauce over the bottom. Fill each shell with a heaping Tbsp of the cheese filling and placing in prepared pan.

Pour remaining sauce over shells and top with the rest of the cheese.


Cover with foil and bake 30 minutes. Uncover and bake another 10-15 minutes until cheese is nice and browned. Wait 5 minutes before eating so the cheese sets.

Leftovers are awesome reheated but I don't recommend freezing the entire dish. You can freeze just the stuffed shells......when ready to bake put them into the pan and cover with sauce/cheese. Bake covered for about 40 minutes then 10-15 uncovered.