Stuffed Vegetarian Shells

10 ingredients
3 steps

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

  1. 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. 2
    Spread half of the spaghetti sauce into 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells.
  3. 3
    Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5 minutes longer or until heated through.

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