Stuffed Vegetarian Shells From Light & Tasty

When my Mom first told me about these shells, they sounded like a lot of work--but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -


24 uncooked jumbo pasta shells 1 carton (15 ounces) part-skim ricotta cheese 1 package (10 ounces) frozen chopped broccoli, thawed and drained 1 cup (4 ounces) shredded part-skim mozzarella cheese 2 egg whites 1 tablespoon minced fresh basil or 1 teaspoon dried basil 1/2 teaspoon garlic salt 1/4 teaspoon pepper 1 jar (26 ounces) meatless spaghetti sauce 2 tablespoons shredded Parmesan cheese

SERVINGS8 CATEGORYMain Dish METHODBaked PREP20 min. COOK30 min. TOTAL50 min.


Cook pasta according to package directions. In a bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings; mix well. Drain pasta.

   Spread half of the spaghetti sauce into 12-in. x 2-in. baking dish 

coated with nonstick cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. Cover and bake at 375� for 25 minutes. Uncover, sprinkle with Parmesan cheese. Bake 5 minutes longer or until heat through.

   Yield: 8 servings.


Nutritional Analysis: One serving (3 stuffed shells) equals 296 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 640 mg sodium, 37 g carbohydrate, 4 g fiber, 17 g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat, 1-1/2 starch

Jenn B aka Mom2Sam and Tiny - Women Only - NEW GROUP Check them out

Contributed by : Edit

Community content is available under CC-BY-SA unless otherwise noted.