|
|
|
McPhersonSentinel - McPherson, KS
  • What's for dinner: Stuffed Vegetarian Shells

    • email print
  • Ingredients:
     
    • 24 uncooked jumbo pasta shells
    •  1 carton (15 ounces) part-skim ricotta cheese
    •  3 cups 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
     
    Directions:
  • Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water.
  • Spread half of the spaghetti sauce into 13-in. x 9-in. baking dish coated with 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 Facts:
    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.
      • calendar