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Three-Cheese Pasta Shells Recipe

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Sliced mushrooms and shredded carrot and zucchini add freshness to the cheesy filling in these flavorful shells from Kara de la Vega. "This pasta bake makes a nice company meal," relates the Suisun City, California cook.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 8 servings

Ingredients

  • 1 jar (16 ounces) salsa
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1/2 cup shredded carrots
  • 1/2 cup shredded zucchini
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped green onions
  • 1 garlic clove, minced
  • 1 teaspoon canola oil
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup egg substitute
  • 2 teaspoons dried basil
  • 16 jumbo pasta shells, cooked and drained

Nutritional Facts

203 calories: 2 each, 7g fat (4g saturated fat), 21mg cholesterol, 416mg sodium, 23g carbohydrate (0g sugars, 2g fiber), 12g protein Diabetic Exchanges: 1 starch, 1 lean meat 1 vegetable 1 fat.

Directions

  1. In a bowl, combine the salsa and tomato sauce; spread half in an 11-in. x 7-in. baking dish coated with cooking spray.
  2. In a skillet, saute the carrot, zucchini, mushrooms, onions and garlic in oil until crisp-tender. remove from the heat. stir in the cheeses, egg substitute and basil. Stuff into pasta shells; place in prepared baking dish. Top with the remaining salsa mixture. Cover and bake at 350° for 40-45 minutes or until heated through. Yield: 8 servings.
Originally published as Three-Cheese Pasta Shells in Quick Cooking March/April 2002, p16

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


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