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Stuffed Vegetarian Shells
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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
Cook pasta according to package directions. In a 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. x 2-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.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |