This dinner takes hardly more effort than spaghetti and cheese but the kids think it’s gourmet cuisine. It’s really an all around favorite and avoids a lot of the fattening (albeit yummy) ingredients used in many other pasta dishes (cream, margarine, butter).
For the Shells:
1. Cook large shells and drain. Mix cheese with two eggs until thoroughly combined. Handling the cooked shells very gently, ﬁll with cheese mixture. Close the open edge of the shells and place, facedown, in aluminum pan.
For the Sauce:
1. Mix all sauce ingredients thoroughly. Pour over stuffed shells. Cover tightly and bake at 350 degrees Fahrenheit for one hour.