Categories: baked, dinner, not tried, pasta, vegetarian

Ingredients

• 1/2 cup fat-free egg substitute or 2 eggs
• 1 container (15 ounces) non-fat ricotta cheese
• 2 cups shredded part-skim mozzarella
• 1/4 cup grated Parmesan cheese
• 2 teaspoons dried parsley leaves
• 2 teaspoons no-salt herb and garlic seasoning mix
• 24 jumbo pasta shells, cooked and drained
• 2 cups prepared marinara sauce

Directions

1. Place egg substitute, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley and seasoning mix in KitchenAid® Stand Mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until combined.

2. Fill each shell with 2 to 3 tablespoons cheese mixture. Place filled shells in 9- x 13-inch baking pan. Pour marinara sauce over shells.

3. Cover pan with foil. Bake at 350°F for 30 to 35 minutes, or until bubbly

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