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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 5 |
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This colorful entree from Helen Phillips of Horseheads, New York has a lot going for it. It has afresh-from-the-garden taste, it's filling, but not overly high in calories and you can make it ahead of time. Good enough for company, too.k Ingredients:
1/2 cup chopped green onions |
1/2 cup shredded carrot |
1/2 cup diced yellow summer squash |
1 teaspoon olive oil |
1 garlic clove, minced |
2 cups reduced-fat ricotta cheese |
1/2 cup shredded part-skim mozzarella cheese |
2 egg whites |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
3/4 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 cups meatless spaghetti sauce, divided |
15 jumbo pasta shells, cooked and drained |
1/2 cup shredded parmesan cheese |
Directions:
1. In a nonstick skillet, saute the onions, carrot and squash in oil until tender. Add garlic; saute 1 minute longer. Stir in the ricotta, mozzarella, egg whites, basil, salt and pepper.
2. Spread 1 cup of spaghetti sauce into a 3-qt. baking dish coated with cooking spray. Stuff pasta shells with cheese mixture; arrange in prepared dish. Top with the remaining spaghetti sauce; sprinkle with Parmesan.
3. Cover and bake at 350° for 40-45 minutes or until heated through. Yield: 5 servings.
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