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Three-Cheese Pasta Shells

By: Kara de la Vega  
"Sliced mushrooms and shredded carrot and zucchini add freshness to the cheesy filling in these flavorful shells from Kara de la Vega. 'This pasta bake makes a nice company meal,' relates the Suisun City, California cook."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 46 people have saved this

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (16 ounce) jar salsa
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1/2 cup shredded carrots
  • 1/2 cup shredded zucchini
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped green onions
  • 1 garlic clove, minced
  • 1 teaspoon canola oil
  • 1 (15 ounce) container reduced-fat ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup egg substitute
  • 2 teaspoons dried basil
  • 16 jumbo pasta shells, cooked and drained

Directions

  1. In a bowl, combine the salsa and tomato sauce; spread half in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray.
  2. In a skillet, saute the carrot, zucchini, mushrooms, onions and garlic in oil until crisp-tender. remove from the heat. stir in the cheeses, egg substitute and basil. Stuff into pasta shells; place in prepared baking dish. Top with the remaining salsa mixture. Cover and bake at 350 degrees F for 40-45 minutes or until heated through.

Footnotes

  • Nutritional Analysis: One serving (2 stuffed shells) equals 203 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 416 mg sodium, 23 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2009 by mrs. kosmos 
This is pretty good, but not phenomenal. I will likely make the filling again, but use... MORE

 
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