STUFFED SHELLS:

16 large pasta shells, cooked (I use Barilla)
2 cups low-fat ricotta cheese
2 (8 oz. ea.) tubs garlic & herb cheese spread (Philadelphia)
1/2 cup prepared Alfredo sauce (Ragu or your favorite)
1 tsp. parsley
1 tsp. Italian seasoning
1 tsp. thyme
1 tsp. basil
1 tsp. cayenne pepper

Preheat over to 350°F.

Boil all shells in a large pot at medium heat; cook until tender. Cool.

Add low-fat ricotta cheese, garlic & herb cheese spread, prepared Alfredo sauce, parsley, Italian seasoning, thyme, basil and cayenne pepper in large bowl and mix until well blended.

Take large shells and stuff mixture into them. Do that to each of them and place in a large baking dish. Prepare cream sauce.

SCALLOP CREAM SAUCE:

1 lb. scallops
1/4 cup (1/2 stick) butter
1/4 tsp. salt
1/4 cup dry white wine
2 tsp. cornstarch
1 cup heavy whipping cream
1 cup shredded Mozzarella cheese
1 cup grated Parmesan cheese

If scallops are large, cut into halves.

Heat butter in 10-inch skillet, medium-high heat (make sure not to burn). Stir in scallops and salt. Cook, stirring frequently until scallops are white, about 3 to 4 minutes.

Mix wine and cornstarch; stir into scallop mixture. Heat to boiling, stirring constantly. Reduce heat to low. Set aside.

Add heavy whipping cream, Mozzarella and Parmesan cheese into a small pot. Heat until simmering. Add cream to scallop mixture and stir.

Pour cream sauce over stuffed shells and bake at 350°F for 20 to 25 minutes.

Submitted by: Brianna Swearingen