Saturday, September 25, 2010
Jumbo Vegetarian Stuffed Shells
1 container (15 oz.) part-skim ricotta cheese
1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained (I just run under warm water in a colander)*
1 cup shredded part-skim mozzarella cheese
1/4 cup fat-free egg product (such as Egg Beaters) -or- 2 egg whites
1/2 tsp. garlic salt
1 tsp. fresh basil, chopped -or- 1/2 tsp. dried basil
1/8 tsp. pepper
1 (26 oz.) jar spaghetti sauce
1/4 cup shredded Parmesan cheese
Heat oven to 400〫F. Cook & drain pasta shells for about 10 minutes, or until al dente (still a bit firm). Mix remaining ingredients except spaghetti sauce in a medium bowl. Spray a 9 x 13" pan with cooking spray and spread 1/2 of the spaghetti sauce on the bottom. Fill each cooked shell with 1 heaping Tablespoon of the cheese mixture. Place shells, filled sides up, in a single layer on the sauce in the pan. Spoon remaining spaghetti sauce over the shells, cover and bake for 25-30 minutes, until heated through. Sprinkle with Parmesan cheese and serve. Serves 9.
*Note: I sometimes substitute a 10 oz. pkg. frozen chopped spinach or 1 lb. fresh chopped spinach for the broccoli. My kids like either one.
Serving size: 4 shells each. Nutrition per serving: Calories: 280, 5 g. fat, 31 g. carbohydrates, 24 g. protein, 4 g. fiber. *Recipe from Betty Crocker's Easy Low-fat Cooking