Shrimp Stuffed Shells

20 Uncooked Jumbo Pasta Shells
1 1/2 Tbsp Olive Oil
1/2 cup Chopped Shallots
2 Tbsp Minced Garlic (about 6 cloves)
1/2 cup (4 ounces) 1/3 Less-Fat Cream Cheese
1/4 cup 2% Reduced-Fat Milk
1/4 Tsp Ground Red Pepper
1/3 cup Chopped Fresh Basil
1 lb. Medium Shrimp (peeled, deveined, and coarsely chopped)
1 Tbsp Potato Starch
Cooking Spray
3 cups Lower-Sodium Marinara Sauce (divided)
1/3 cup (1 1/2 ounces) Grated Fresh Parmigiano-Reggiano Cheese
Preheat oven to 400°. Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well. Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add cream cheese, milk, and pepper; cook until cheese melts, stirring until smooth. Remove from heat. Stir in basil. Place shrimp in a bowl. Sprinkle with potato starch; toss well to coat. Add cream cheese mixture to shrimp; toss well. Divide shrimp mixture evenly among pasta shells. Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray; spread 1 cup marinara over bottom of dish. Arrange shells in prepared dish; top with remaining 2 cups marinara. Sprinkle shells evenly with Parmigiano-Reggiano cheese. Bake at 400° for 30 minutes or until shrimp is done.
Recipe in Cooking Light