Stuffed Vegetarian Shells |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This recipe whips up in no time. They freeze very well. The recipe comes from Light & Tasty Magazine. Ingredients:
24 uncooked jumbo pasta shells |
1 (15 ounce) carton part-skim ricotta cheese |
1 (10 ounce) package frozen chopped broccoli, thawed and drained |
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 (26 ounce) jar meatless sauce |
2 tablespoons shredded parmesan cheese |
nonstick cooking spray |
Directions:
1. Cook pasta shells according to package directions; Drain Shells.
2. In a bowl, combine the ricotta cheese, broccoli, mozzarella cheese, egg whites and seasonings; mix well.
3. Spread half of the jar of spaghetti sauce into a 13-inch x 9-inch 2-inch baking dish coated with nonstick cooking spray.
4. Stuff shells with ricotta mixture; arrange in pan over spaghetti sauce, pour remaining Spaghetti sauce over top of the pasta shells.
5. Cover and bake at 375 degrees for 25 minutes, uncover; sprinkle with Parmesan cheese& bake 5 minutes longer or until heated through.
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