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Three-Cheese Pasta Shells Recipe

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.

This recipe is:

Diabetic Friendly

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Three-Cheese Pasta Shells Recipe

Prep: 15 min. Bake: 40 min.

Yield: 8 Servings

15 40 55

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

In a bowl, combine the salsa and tomato sauce; spread half in an 11-in. x 7-in. baking dish coated with cooking spray.
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.

Nutritional Facts 2 stuffed shells equals 203 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 416 mg sodium, 23 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Three-Cheese Pasta Shells in Quick Cooking March/April 2002, p16