Three-Cheese Pasta Shells |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Sliced mushrooms and shredded carrot and zucchini add freshness to the cheesy filling in these flavorful shells from Kara de la Vega. This pasta bake makes a nice company meal, relates the Suisun City, California cook. Ingredients:
1 jar (16 ounces) salsa |
1 can (8 ounces) no-salt-added tomato sauce |
1/2 cup shredded carrots |
1/2 cup shredded zucchini |
1/2 cup sliced fresh mushrooms |
1/4 cup chopped green onions |
1 garlic clove, minced |
1 teaspoon canola oil |
1 carton (15 ounces) reduced-fat ricotta cheese |
1/4 cup grated parmesan cheese |
1/4 cup shredded part-skim mozzarella cheese |
1/4 cup egg substitute |
2 teaspoons dried basil |
16 jumbo pasta shells, cooked and drained |
Directions:
1. In a bowl, combine the salsa and tomato sauce; spread half in an 11-in. x 7-in. baking dish coated with cooking spray.
2. In a skillet, saute the carrot, zucchini, mushrooms, onions and garlic in oil until crisp-tender. remove from the heat. stir in the cheeses, egg substitute and basil. Stuff into pasta shells; place in prepared baking dish. Top with the remaining salsa mixture. Cover and bake at 350° for 40-45 minutes or until heated through. Yield: 8 servings.
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