Stuffed Shells In Marinara Sauce: 12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions 1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided 1 cup fat free or reduced-fat ricotta cheese 1/2 cup grated Parmesan cheese 1 large egg 1/4 teaspoon ground black pepper 1 container (15 oz.) BUITONI® refrigerated Marinara Sauce PREHEAT oven to 350 degree F. COMBINE 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells. BAKE for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted. FOR FREEZE AHEAD: PREPARE as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. PREHEAT oven to 350° F. BAKE for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
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