There's a good reason we call this recipe easy. With a short ingredient list and quick bake time, it has all the makings for a simple but so-delicious weeknight meal.
Servings and Ingredients
|18 jumbo pasta shells, uncooked|
|1 (15 oz) container Hy-Vee whole milk ricotta cheese|
|1 (8 oz) pkg Hy-Vee Italian-blend shredded cheese|
|1 tsp. Hy-Vee Italian seasoning|
|1 (26 oz) jar Ragu tomato, basil and Italian cheese pasta sauce, divided|
|½ c. Hy-Vee shredded mozzarella cheese|
- Preheat oven to 450 degrees. Cook shells according to package directions. Drain.
- Stir together ricotta cheese, Italian-blend cheese and seasoning. Pour about 1/2 cup pasta sauce in the bottom of a greased 9-by-13-inch baking dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam-side-down in dish.
- Pour remaining sauce over shells. Sprinkle with mozzarella cheese. Bake uncovered for 10 to 12 minutes or until cheese is melted and sauce is bubbling.
300 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 45mg
- Sodium: 800mg
- Total Carbohydrates: 26g
- Protein: 17g
Vitamin A 20%
Vitamin C 0%
Hy-Vee Seasons Back to School 2013.