 |
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
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.
|
Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |