Stuffed Shells - Vegetarian

By MarlinMiss

Taste of Home

Ingredients

• 24 uncooked jumbo pasta shells
• 1 carton (15 ounces) part-skim ricotta cheese
• 3 cups frozen chopped broccoli, thawed and drained
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 2 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

Details

Servings 8
Preparation time 20mins
Cooking time 30mins

Preparation

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

Note: You can cooked bacon to filling