Vegetarian Stuffed Shells
Total Time
Prep: 20 min. Bake: 30 min.
Yield
8 servings
These vegetarian stuffed shells, with a three-cheese filling flavored with broccoli and herbs, are so tasty that you won't miss the meat for a minute.
Ingredients
- 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
Directions
- 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 the spaghetti sauce into a 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 until heated through, about 5 minutes longer.
Nutrition Facts
3 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.
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, Salt Lake City, Utah
Recipe Creator
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