Cheesy Stuffed Shells with My Secret Tomato Sauce

What's not to like about stuffed seashells? This pasta dish with cheese and tomato sauce will appeal to everyone. To diversify it, you can add a little lean ground beef or various herbs to the sauce. Plus, it's easy to double the recipe and freeze a single serving.
Preheat the oven to 350 degrees.Cook the pasta in boiling water for 8 minutes or until almost al dente. Drain the water. Rinse with cold water; drain.Combine 1/2 cup Italian cheese and the following 6 ingredients (including ricotta) in a bowl. Place about 1 1/2 tablespoons of the cheese mixture on each macaroni shell. Place the shells, stuffed sides up, in a 13-inch x 9-inch glass or ceramic baking dish coated with cooking spray. Pour the sauce over the shells. Cover and bake at 350 ° C for 30 minutes or until bubbles form. Uncover; sprinkle with remaining 1/2 cup Italian cheese. Bake for 5 minutes or until the cheese is melted.Tip: If you don't have My Secret ready-made tomato sauce, Whole Foods Market's organic tomato - basil sauce is a great option.