1 cup Plain Latta Kefir
1 12-oz package jumbo pasta shells (about 24 shells) Kosher salt
3 c tomato sauce
1 c part-skim ricotta cheese
2 c shredded mozzarella cheese
½ c grated Parmigiano-Reggiano cheese
½ c finely chopped flat-leaf parsley
6 fresh basil leaves, roughly torn

Cook pasta shells in salted, boiling water until al dente. Drain and set aside.
Pour 1 cup/245 g tomato sauce into the bottom of a 9×13-in baking dish.
Combine Kefir, ricotta, 1 c mozzarella, ¼ c parmesan and parsley in a medium bowl. Stuff each shell with Kefir mixture and arrange seam-side down in baking dish. Top with remaining sauce and cheeses. Heat broiler to high. Broil stuffed shells until warmed through and cheese is melted and bubbling, 6-8 minutes. Serve.

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