Recipe for Cheesy Stuffed Shells 
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Yield:
8
Ingredients:
Amount Ingredient
12 oz jumbo pasta shells 1 package (about 40)
32 oz fat-free ricotta cheese 4 cups
1/2 cup nonfat dry milk powder
2 tbl all-purpose flour
1/8 tsp pepper
1/8 tsp nutmeg
3 x egg whites
8 oz shredded part-skim mozzarella cheese 2 cups, divided
1/2 cup freshly grated Parmesan cheese
Instructions:
Instructions: Prepare the pasta according to manufacturers directions. Rinse with cold water and drain.

Meanwhile, using a mixer on low speed, mix together the ricotta cheese, powdered milk, flour, pepper, and nutmeg until blended. Beat in the egg whites. Stir in 1 1/2 cups of the mozzarella and Parmesan cheeses.

Preheat the oven to 350F. cover the bottom of a roasting pan with about 1/3 of the spaghetti sauce. Fill the cooked shells with the cheese mixture and arrange in a single layer in the pan. Pour the remaining sauce over the shells. Sprinkle the remaining 1/2 cup mozzarella cheese on top.

Bake for 30 minutes until bubbly.

Makes 8 servings (about 5 shells each)

Exact nutrition will vary based on the brands that you use.

Description: "Provides 2/3 Of The Daily Recommended Calcium Level"

Yield: 40 Shells

Donna Rathmell German,Bread Machine Cookbook,p 69

NOTES : If preparing for freezer: Undercook the pasta by about 1/3. Dont top casserole with cheese until after its thawed - just before baking. Increase baking time to about 45 minutes.

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