Veggie-Cheese Stuffed Shells |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Need a great-tasting meatless dish you can count on? These pleasing pasta shells are packed with veggies, three kinds of cheese and wonderful flavor. Thanks to Sharon Delaney-Chronis in South Milwaukee, Wisconsin for her recipe! Ingredients:
6 uncooked jumbo pasta shells |
2/3 cup reduced-fat ricotta cheese |
1/2 cup shredded part-skim mozzarella cheese, divided |
1/4 cup shredded carrot |
1/4 cup shredded zucchini |
2 tablespoons grated parmesan cheese |
1/2 teaspoon dried parsley flakes |
1/2 teaspoon dried oregano |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
3/4 cup meatless spaghetti sauce, divided |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the ricotta cheese, 1/4 cup mozzarella cheese, carrot, zucchini, Parmesan cheese, parsley, oregano, garlic powder and pepper.
2. Spread 1/4 cup spaghetti sauce in a 3-cup baking dish coated with cooking spray. Drain shells; stuff with cheese mixture. Place in prepared baking dish. Top with remaining spaghetti sauce.
3. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until bubbly. Yield: 2 servings.
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