• 12 jumbo dried pasta shells, prepared according to package directions 
• 1 cup (4 ounces) shredded reduced-fat mozzarella cheese, divided 
• 1 cup fat-free or reduced-fat ricotta cheese 
• 1/2 cup grated Parmesan cheese 
• 1 large egg 
• 1/4 teaspoon ground black pepper 
• 1 (15-ounce) container Buitoni® Refrigerated Marinara Sauce    

1. Preheat oven to 350°F. Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl.
2. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 7-1/2 inch (2-quart rectangular) baking dish.
3. Pour sauce over shells. Bake for 25 minutes or until bubbly.
4. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Serves 6

From http://nestleusa.com 

Note: To freeze ahead: Prepare as above; do not bake. Do not top with remaining mozzarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350° F. Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.