Stuffed Vegetarian Shells
Total TimePrep: 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 shredded part-skim mozzarella cheese
- 2 large 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 13x9-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.
Nutrition Facts3 stuffed shells: 279 calories, 8g fat (5g saturated fat), 26mg cholesterol, 725mg sodium, 36g carbohydrate (8g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.
Apr 11, 2014
I cut this recipe in half and baked in a 8 by 8 dish. I also used reduced fat cottage cheese and half fat free ricotta. You will not even miss the meat! Homemade sauce makes them even tastier.
Jun 6, 2011
These shells were excellent. I used fresh broccoli instead frozen and simply cooked and drained the broccoli before adding it to the ricotta cheese. My young son really loved this.
Jan 30, 2011
I'm a beginner at cooking and this was pretty easy. Everyone liked the recipe.
Aug 15, 2010
I have been making these shells for over 50 years. They are a Holiday staple and are always asked for. The best part is, they can be made ahead and frozen until needed. You can take out 3 or 30. Voila, super dinner.
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