Claire Claps for Stuffed Shells

I got this recipe off of food network and made it my own!

1 box of Jumbo Shells (12 ounces)

Filling:

1 15 oz container of reduced fat ricotta cheese

1 15 oz container of fat-free ricotta cheese

1 1/3 cup grated parmesan (or romano)

4 egg yolks

3 tablespoons chopped fresh Italian parsley

3 tablespoons chopped fresh basil

1 teaspoon chopped fresh mint

1 1/2 teaspoon salt

1/2 teaspoon ground pepper

Sauce:

5 cups marinara sauce (I made my own)

2 tablespoons olive oil

2 garlic cloves

2 teaspoons crushed red pepper flakes (or 1 teaspoon cayenne pepper)

1 package of fake meat of your choosing (recipe calls for pancetta, but we used fake turkey and liked it!)

1 cup shredded mozzarella cheese (part skim works fine)

Instructions:

Crank your oven to Bake 350˚

Combine all filling ingredients and mix well. Set aside in the fridge.

Cook the Jumbo Shells until they are more than al dente (about half the time on the package) as they will cook a lot more in the oven. When they are done, strain them and spread them out on a pre-oiled baking sheet and let cool.

In a large pan, heat oil, add fake meat, crushed garlic, and red pepper flakes and cook until meat is warmed and garlic is tender-- careful the fumes will be spicy! Add sauce and mix throughly.

In a 9x13 pan, line the bottom with 1 - 1 1/2 cups sauce. As you fill the shells (less filling than you think-- about 2 tbs), place them in the pan. Once the pan is full and all the shells have been filled, pour the rest of sauce over the top. Top with the mozzarella cheese.

Bake at 350˚ for about 45 minutes until tomato sauce bubbles.

Enjoy!
Bonnie