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| Stuffed Shells made with our NEW Ricotta style product! |
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2 dozen jumbo pasta shells
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24 oz. Whitehall Specialties Fat Free Ricotta
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1/3 cup Italian bread crumbs
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1/2 cup Whitehall Specialties Parmesan Style Cheese
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1/2 tsp salt
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2 T fresh parsley, chopped
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1 egg
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2 T olive oil
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1 small onion, chopped
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2 cloves garlic, crushed
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1 15 oz can diced tomatoes
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24 oz jar pasta sauce
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1 T fresh oregano, chopped
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1 T fresh basil, chopped
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1 tsp Italian seasoning
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2 cups Whitehall Specialties Mozzarella Pizza Topping
Cook shells according to package directions. Drain in a colander and rinse with cool water. Set aside.
Combine Whitehall Specialties Ricotta, bread crumbs, half of the Whitehall Specialties Parmesan Style Cheese, 1/2 tsp salt, parsley, and egg. Mix until well blended. Refrigerate until ready to use. In a large skillet, heat olive oil over medium heat. Add onion and saute until tender. Add the crushed garlic, can of tomatoes, pasta sauce, and Italian seasoning. Mix well and bring to a boil. Stir in fresh basil and oregano. Reserve about 1 cup of sauce. Pur remaining sauce in a 9 x 13 inch baking dish. Carefully spoon Ricotta mixture into shells. Arrange shells, open side up, in the pasta sauce covered pan. Pour remaining pasta sauce over shells. Cover tightly with aluminum foil and bake at 375 degrees for 30 minutes or until sauce is bubbling. Uncover and sprinkle with Whitehall Specialties Mozzarella Pizza Cheese Topping and Parmesan Style Cheese. Continue to bake, uncovered, an additional 10 -15 minutes until cheese is melted and slightly browned.