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Stuffed Vegetarian Shells

 Stuffed Vegetarian Shells
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
8 ServingsPrep: 20 min. Bake: 30 min.


  • 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.

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Stuffed Vegetarian Shells (continued)

Nutritional Facts: One serving (3 stuffed shells) equals 296 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 640 mg sodium, 37 g carbohydrate, 4 g fiber, 17 g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat, 1-1/2 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.