Cheese-stuffed Baked Pasta Shells

Ingredients

9 ounces pasta shells
1 tablespoon olive oil
1/2 cup onion
1 clove garlic
1 1/4 cups no-salt-added tomato sauce
3/8 cup basil
2 teaspoons basil
1/4 teaspoon black pepper
2 cups skim ricotta cheese
3/4 ounce parmesan cheese
1 egg
1 1/2 ounces mozzarella cheese
1 parsley for
1/2 basil
11 by
7 baking dish
3 quart 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
1/2 teaspoon 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.