| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 20 |
|
Jumbo pasta shells |
| 1 |
|
Container ricotta cheese |
| 1 |
|
Egg yolk |
| 1/4 |
c |
Grated parmesan cheese |
| 1/3 |
c |
Ham; finely chopd |
| 1/4 |
c |
Chopped parsley |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Prepared spaghetti sauce |
| 1/4 |
c |
Grated parmesan cheese |
INSTRUCTIONS
Place oven rack in top third of oven. Preheat to 400F. Cook 20 jumbo
shells in large pot in lightly salted water. Stir occasionally until
tender, but firm, 10-12 minutes. Drain. Stir together ricotta cheese,
egg yolk, 1/4 cup Parmesan cheese, 1/3 cup finely chopped ham,
parsley, oregano, salt and pepper in medium bowl. Spoon 1 1/2 T. in
each shell. Do Not Overfill. Spread 1/4 cup of spaghetti sauce in
12x9x2" glass baking dish or casserole. Arrange shells in single
layer. Top with rest of sauce. Sprinkle with 1/4 cup more Parmesan
cheese. Bake at 400 f. for 15 minutes until hot and bubbly.
Per serving: 338 Calories (kcal); 14g Total Fat; (37% calories from
fat); 19g Protein; 33g Carbohydrate; 99mg Cholesterol; 526mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
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