Cheese-stuffed Baked Pasta Shells

Ingredients

120 gr pasta shells
16 ml olive oil
60 gr onion
1 clove garlic
300 ml no-salt-added tomato sauce
12 gr basil
1 gr basil
1 gr black pepper
250 gr skim ricotta cheese
22 gr parmesan cheese
1 egg
45 gr mozzarella cheese
1 parsley for
1/2 basil
11 by
7 baking dish
2,800 gr microwave safe baking dish
7 stuffed shells sauce
4 stuffed shells with sauce
13 1/2 fat
2 proteins
1/2 vegetable
2 brea
20 protein
41 carbohydrate
68 mg cholesterol
222 mg sodium
1 slice serve with of fennel on a bed of assorted salad greens
1 spicy variation
1/2 mozzarella
2 ml cumin to the sauce

Instructions

Gail's note: Weighed out 9 ounces of "Jumbo Shells". There were only 24, not 48. Also this casserole needs more sauce. Since vegetables are free (tomato sauce), it would be easy to double the sauce recipe, could probably keep the oil the same so as not to increase the fat. In a pinch, substitute your favorite jarred sauce.