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When my aunt 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. -Amelia Hopkin of Salt Lake, Utah
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
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.
Originally published as Stuffed Vegetarian Shells in Light & Tasty June/July 2004, p39
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jun. 06, 2011 by bereitbach
These shells were excellent. I used fresh broccoli instead frozen and simply cooked and drained the broccoli before adding it to the ricotta cheese. My young son really loved this.
Reviewed on Jan. 30, 2011 by rkj620
I'm a beginner at cooking and this was pretty easy. Everyone liked the recipe.
Reviewed on Aug. 15, 2010 by njgigi
I have been making these shells for over 50 years. They are a Holiday staple and are always asked for. The best part is, they can be made ahead and frozen until needed. You can take out 3 or 30. Voila, super dinner.
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