Ingredients
20 jumbo shells
24oz jar marinara
16oz lowfat ricotta
8oz mascarpone
8oz mozzarella, shredded
4 T italian herbs or basil
salt and pepper to taste
Preparation
Cook jumbo shells in boiling water for 9 minutes. Drain and cool on a sheet pan. Set aside.
Mix together ricotta, mascarpone, half the mozzarella, herbs, salt and pepper. Fill the shells with a scoop of the cheese mixture.
Spray a 9x13 baking dish; add half the sauce and water. Arrange shells, opening up, cover with remaining sauce and mozzarella.
Bake covered at 400 for 30 minutes.
