Stuffed Pasta Shells

Ingredients

6 oz. Jumbo Pasta Shells
1 jar (about 27 oz.) Marinara Sauce
15 oz. skim ricotta cheese
8 oz. low fat mozzarella (part-skim)
1/2 cup grated Parmesan cheese
2. tsp. dried parsley
2 egg whites

Directions
Boil pasta shells (about 10 minutes), drain. Preheat oven to 350 degrees.
Spray large baking pan with nonstick spray or use nonstick baking pan. Pour about 1 cup of sauce into pan. Mix ricotta, parmesan and 1/2 of the mozzarella, parsley and egg white in a large bowl. Stuff each cooked pasta shell with cheese mixture and place into baking pan. Pour the rest of the sauce, covering shells. Cover pan with foil and bake until bubbly about 35-45 minutes. Remove foil and sprinkle the rest of the mozzarella on top of shells. Bake uncovered about 5 more minutes to melt cheese and then serve.

Nutrition Information   
3 shells
Calories: 414
Protein: 26.4 g
Fat: 18.6 g.
Carbohydrate: 34.2 g.
Saturated Fat: 8.9 g.
Cholesterol: 54 mg.
Sodium: 936 mg (if not using low salt marinara sauce)
Fiber: 2.5 g.