- 60 mins
- 110 mins
Ingredients
- Ingredients
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1/2 pound sliced fresh mushrooms
- 2 garlic cloves, minced
- 1-1/2 cups water
- 1 can (14-1/2 ounces) Italian stewed tomatoes
- 1 can (6 ounces) tomato paste
- 1-1/2 teaspoons Italian seasoning
- 2 eggs, lightly beaten
- 1 carton (15 ounces) reduced-fat ricotta cheese
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 21 jumbo pasta shells, cooked and drained
Preparation
Step 1
Directions
In a large nonstick skillet coated with cooking spray, cook onion and peppers over medium heat for 2 minutes. Add mushrooms; cook 4-5 minutes until tender. Add garlic; cook 1 minute longer Stir in the water, tomatoes, tomato paste and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, in a small bowl, combine the eggs, ricotta, 1/2 cup mozzarella and Parmesan cheeses. Stuff into shells. Spread 1 cup vegetable sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving. Yield: 7 servings.
Nutritional Facts 3 stuffed shells with 3/4 cup sauce equals 351 calories, 11 g fat (6 g saturated fat), 99 mg cholesterol, 457 mg sodium, 39 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-1/2 starch