Triple-Cheese Stuffed Shells

Store-bought Alfredo sauce and three kinds of cheese combine for a rich and comforting meal that comes together in a flash.

Ingredients

• 1 pkg. (12 oz.) jumbo pasta shells
• 1 jar (15 oz.) Alfredo pasta sauce
• ¼ cup white wine or water
• ½ tsp. pepper
• 2 (15 oz.) conts. ricotta cheese
• 1 pkg. (8 oz.) shredded Italian 5-cheese blend
• 1 egg
• ¼ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley
• ½ tsp. garlic powder
• ½ tsp. salt
• Parsley leaves

Instructions

1. Heat oven to 350°F. Coat shallow 3 qt. baking dish with cooking spray. Cook pasta according to package directions; drain. In bowl, combine Alfredo sauce, wine and ¼ tsp. pepper. Spread ½ cup sauce mixture over bottom of dish.
2. Combine ricotta, 1 cup cheese blend, egg, Parmesan, chopped parsley, garlic powder, salt and remaining ¼ tsp. pepper. Dividing equally, fill shells with mixture; place in baking dish. Top with remaining sauce mixture; cover with foil. Bake 45 min. Uncover; sprinkle with remaining 1 cup cheese blend. Bake until cheese is melted, 5 min. Garnish with parsley leaves.