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Vegetarian Pasta Shells Recipe

Photo by: Taste of Home

This colorful entree from Helen Phillips of Horseheads, New York has a lot going for it. It has afresh-from-the-garden taste, it's filling, but not overly high in calories and you can make it ahead of time. Good enough for company, too.k

This recipe is:

Healthy

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5 Servings
Prep: 25 min. Bake: 40 min.

Ingredients

1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup diced yellow summer squash
1 teaspoon Crisco® Pure 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

Directions

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.

Nutrition Facts: 3 shells equals 308 calories, 9 g fat (5 g saturated fat), 36 mg cholesterol, 992 mg sodium, 34 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

Vegetarian Pasta Shells published in Country Woman May/June 2006, p47

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