Cheese Stuffed Pasta Shells

6 oz. of jumbo pasta shells, whole wheat (about 21)

2, 12-oz cans of low sodium tomato juice

1, 6-oz can tomato paste, low sodium if available

1 tbsp of extra virgin olive oil

1 tsp minced garlic

⅓ cup onion, chopped

2 tbsp chili sauce

½ tep garlic salt

subheading: Cheese:

1, 15-oz. package of ricotta cheese, reduced fat

1, 12-oz. package shredded mozzerella, reduced fat (save 1 cup to add to topping)

½ cup of low sodium, reduced fat parmesan

1 egg, beaten

¼ tsp pepper

½ tsp sea salt

1 tbsp parsley

Boil shells 11 minutes. Set aside to cool.

Heat oil, garlic, and onion. Add tomato juice and paste, chili sauce, garlic salt, and stir.

Mix all cheese ingredients together.

Stuff heaping tbsp of mixture into shells.

Pour half of sauce in bottom of 13x9 greased dish.

Line up shells in dish.

Pour the rest of sauce and sprinkle with remaining mozzarella.

Bake 350° F for 30 minutes.

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