Stuffed Vegetarian Shells

Stuffed Vegetarian Shells
From Light & Tasty
When my Mom 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. -
INGREDIENTS
24 uncooked jumbo pasta shells
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) 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
SERVINGS8
CATEGORYMain Dish
METHODBaked
PREP20 min.
COOK30 min.
TOTAL50 min.
DIRECTIONS
Cook pasta according to package directions. In a bowl, combine the ricotta, 
broccoli, mozzarella, egg whites and seasonings; mix well. Drain pasta.
 Spread half of the spaghetti sauce into 12-in. x 2-in. baking dish 
coated with nonstick 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.
NUTRITIONAL INFO
Nutritional Analysis: 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 
Jenn B aka Mom2Sam and Tiny
http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only
http://groups.yahoo.com/group/Quick_Vegetarian_Recipes - NEW GROUP
Check them out
== Contributed by : ==
* World Recipes Y-Group
Category:World Recipes