When my aunt first told me about these shells, they sounded like a lot of work--but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin of Salt Lake, Utah
- 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 large 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. 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.
Originally published as Stuffed Vegetarian Shells in Light & Tasty June/July 2004, p39
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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