Baked Shells

Ingredients

• 1 box (8 ounces) medium shells
• 1 pint lowfat ricotta
• 2 teaspoons olive oil
• 1 tablespoon crushed garlic
• 1 tablespoon fresh chopped basil
• 1 can (20 ounces) no-added-salt crushed tomatoes
• 2 tablespoons grated Parmesan cheese

Allergens: Milk, Wheat

Method

1. Cook the shells in boiling water according to package instructions. Meanwhile make the sauce.
2. Saute the garlic in a large nonstick pan with the olive oil until nutty, about a minute. Add the basil and crushed tomatoes; bring to a boil; then lower to a simmer.
3. When the shells are al dente (soft but with a bite in the center) rinse them in a colander with cold water. Scoop the ricotta into the shells.
4. Pour 1/2 the sauce into a large rectangular baking pan. Set the shells in the sauce. Top with the remainder of the sauce. Sprinkle with Parmesan cheese.
5. Bake for 20 minutes at 425 F or until the sauce boils and the cheese is melted and golden brown.