Baked Shells with Ricotta and Eggplant

By á-30923

PER SERVING:
360 Calories
12 Protein
17g Total Fat (6G Saturated Fat)
38g Carbohydrates
35mg Cholesterol
580mg Sodium
4g Fiber
10g Sugars

Ingredients

• 8 oz. peeled and cubed eggplant, sprinkled with 1 Tbs. olive oil
• 8 oz. low-fat ricotta cheese
• 2 Tbs. capers, drained, optional
• Salt and freshly ground black pepper to taste
• 12 fresh basil leaves
• 12 jumbo shells, cooked, drained and cooled
• 2 Tbs. olive oil
• 1 1/2 cups canned plum tomatoes
• 1/2 cup tomato sauce from plum tomatoes
• 1/2 cup roasted red bell peppers, peeled and seeded
• 1 garlic clove, minced
• 4 Tbs. nonfat sour cream
• 4 Tbs. grated Parmesan, for garnish, optional
• Italian parsley leaves for garnish

Preparation

Step 1

1. Preheat oven to 450F.
2. Place eggplant cubes on nonstick baking sheet, and roast about 15 minutes, or until crisped and golden. Remove from oven. Mix ricotta with capers and eggplant cubes in mixing bowl. Season with salt, pepper and 4 minced basil leaves. Set aside.
3. Reduce oven temperature to 400F.
4. Line baking dish with foil, and spray with nonstick vegetable spray. Fill each shell with about 1 Tbs. cheese mixture, dividing filling evenly among shells. Place in pan, and brush shells with 1 Tbs. olive oil. Bake 10 minutes until crisped.
5. Meanwhile, purée tomatoes, tomato sauce, red peppers, remaining basil, olive oil and garlic in food processor. Season with salt and pepper, and stir in sour cream. Heat mixture over low heat until warmed through. Remove and set aside.
6. To serve, spoon 2 to 3 Tbs. of sauce on dish, and place 3 stuffed shells on top. Drizzle shells with extra sauce, and garnish with Parmesan cheese, if using, and parsley. Refrigerate leftovers. To reheat, place 3 shells on sauce on microwavable plate or bowl, cover with glass bowl or microwavable plastic wrap and microwave 2 minutes.