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Vegetarian Pasta Shells

1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup diced yellow summer squash
1 teaspoon olive oil
1 garlic clove, minced
2 cups reduced-fat ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
2 egg whites
2 tablespoons minced fresh basil or 2 teaspoons dried basil
3/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups meatless spaghetti sauce, divided
15 jumbo pasta shells, cooked and drained

Printed from tasteofhome.com Oct 12, 2008

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Vegetarian Pasta Shells cont.

1/2 cup shredded Parmesan cheese

In a nonstick skillet, saute the onions, carrot and squash in oil
until tender. Add garlic; saute 1 minute longer. Stir in the ricotta,
mozzarella, egg whites, basil, salt and pepper. Spread 1 cup of
spaghetti sauce into a 3-qt. baking dish coated with cooking spray.
Stuff pasta shells with cheese mixture; arrange in prepared dish. Top
with the remaining spaghetti sauce; sprinkle with Parmesan. Cover
and bake at 350° for 40-45 minutes or until heated through.

Yield: 5 servings.