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Continued: Easy family meal recipes

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  • Last update: May 8, 2013 - 1:40 PM

• 1/4 tsp. pepper

For the filling:

1 (16-oz.) container ricotta cheese

• 2 eggs, beaten

2 c. shredded mozzarella cheese

• 1/2 c. grated Parmesan cheese

• 1/4 tsp. salt

• 1/4 tsp. pepper

Directions

Prepare pasta shells without salt according to package directions; drain. Preheat oven to 350 degrees.

To prepare sauce: In medium saucepan, heat oil. Add onion and garlic; cook until tender. Stir in tomato juice, tomato paste, chili sauce, salt, sugar and pepper. Simmer 10 minutes.

To prepare filling: In medium bowl, blend ricotta and eggs. Stir in mozzarella, Parmesan, salt and pepper.

To assemble: Pour half the sauce into a 9- by 13-inch baking dish. Fill shells evenly with ricotta mixture, a generous tablespoon each, and place in baking dish. (Putting the filling in a pastry bag makes quick work of this task.) Top with remaining sauce. Sprinkle with additional shredded mozzarella, if desired. Cover with aluminum foil and bake for 20 minutes, then bake uncovered for 10 more minutes. Serve at once.

Nutrition information per each of 6 servings:

Calories 652 Fat 28 g Sodium 2,116 mg

Carbohydrates 66 g Saturated fat 13 g Calcium 590 mg

Protein 35 g Cholesterol 127 mg Dietary fiber 5 g

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