My lovely niece is a dietician that loves to cook and eat! Her take on this classic dish is easy to do and delicious. Included are instructions for a useful slicing technique called chiffonade. Enjoy...
Nutrition facts for 8 servings
20 uncooked jumbo pasta shells
15 ounce container ricotta cheese
8 ounces (2 cups) grated mozzarella cheese
1/2 cup grated Parmesan cheese
12 basil leaves, chiffonade
1 (26 oz) jar spaghetti sauce
1/2 teaspoon salt
Chiffonade is a slicing technique to create long slender strips. Stack the leaves, roll tightly, and make thin slices perpendicular to the roll.
Preheat oven to 350°F
Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.
In a large bowl, combine the ricotta, Parmesan, 1 1/2 cups of the mozzarella, egg, salt, pepper, and basil. Spread 3/4 of the spaghetti sauce on the bottom of a 13x9 inch baking dish.
Spoon the cheese mixture into the cooled pasta shells and place in the baking dish.
Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella.
Cover with foil and bake at 350 degrees for 30 minutes.
Uncover and bake for 5-10 minutes more.
Enjoy with a large colorful salad.