Ingredients

12 dried jumbo pasta shells
1 cup fat-free ricotta cheese
4 ounces (about 1 1/4 cups) finely shredded low-fat mozzarella (2 1/2 grams of fat or less per ounce)
5 tablespoons grated reduced-fat Parmesan, divided
1 large egg white
1 1/2 teaspoons finely chopped fresh parsley
1/4 teaspoon garlic powder
Salt and pepper
2 cups Mostly Mom's Marinara Sauce or other low-fat, low-sodium marinara sauce

Directions

Preheat oven to 350 degrees. Cook pasta according to package directions, to al dente. Drain and reserve. Place a sheet of wax paper large enough to hold 12 filled shells on a flat work surface.

Mix ricotta, mozzarella, 2 tablespoons Parmesan, egg white, parsley and garlic powder in a medium bowl. Season with salt and pepper to taste.

Place cooked shells open-side up on the wax paper. Spoon ricotta mixture evenly among them, about 2 heaping tablespoons each.

Evenly spread about 1/2 cup marinara sauce in a 10-inch round or an 11-by-7-inch ovenproof glass baking dish, or a casserole dish large enough to hold the stuffed shells in a single layer. Lay the shells side by side, open side up, in the dish. Spoon remaining marinara sauce over top. Sprinkle remaining Parmesan evenly over the marinara sauce. Cover with foil and bake 20-25 minutes. Let stand 5 minutes before serving. Makes 12 shells.

Nutrition per shell with sauce: 99 calories, 7 grams protein, 14 grams carbs, 2 grams fat, trace saturated fat, 9 mg cholesterol, 2 grams fiber, 205 mg sodium.