2poundscooked New Zealand green shell mussels in the half-shell,
1boxjumbo pasta conchiglie (24 shells),
1jarH-E-B tomato basil pasta sauce,
*parmesan cheese, shredded,
1Heat oven to 375 degrees.
2Bring 3 quarts water to a boil in a 4-quart stock pot. Add pasta and olive oil. Cook 15 minutes or until al dente (offers slight resistance when bitten into, not soft or overdone).
3Remove mussels from shells. Toss with 1-1/2 cups pasta sauce in a large bowl.
4Drain pasta and rinse with cold water. Stuff each shell with one mussel.
5Arrange shells in a single layer in a lightly oiled baking dish. Pour remaining sauce from bowl and jar over tops of shells. Sprinkle with cheese. Bake 15 minutes if thawed or 20 minutes if frozen until heated through. Sprinkle with parsley and serve.
No Nutritional Information Available