Stuffed Vegetarian Shells |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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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