Three-Cheese Pasta Shells

Name: Three-Cheese Pasta Shells
Ingredients: 1 jar (16 ounces) salsa; 1 can (8 ounces) 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 carton (15 ounces) 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

14 ingredients

2 steps

Ingredients

1 jar (16 ounces) salsa
1 can (8 ounces) 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 carton (15 ounces) 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 11x7-in. baking dish coated with 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° for 40-45 minutes or until heated through.