• 8servings
  • 50minutes
  • 296calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 24 uncooked jumbo pasta shells

  2. 1 carton (15 ounces) part-skim ricotta cheese

  3. 3 cups frozen chopped broccoli, thawed and drained

  4. 1 cup (4 ounces) shredded part-skim mozzarella cheese

  5. 2 egg whites

  6. 1 tablespoon minced fresh basil or 1 teaspoon dried basil

  7. 1/2 teaspoon garlic salt

  8. 1/4 teaspoon pepper

  9. 1 jar (26 ounces) meatless spaghetti sauce

  10. 2 tablespoons shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Stuffed Vegetarian Shells Recipe photo by Taste of Home 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. Spread half of the spaghetti sauce into 13-in. x 9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells.

  3. Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5 minutes longer or until heat through. Yield: 8 servings.


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