THREE-CHEESE PASTA SHELLS

Three-Cheese Pasta Shells image

Sliced mushrooms and shredded carrot and zucchini add freshness to the cheesy filling in these flavorful shells from Kara de la Vega. "This pasta bake makes a nice company meal," relates the Suisun City, California cook.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 14

Previous Next

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

Steps:

In a bowl, combine the salsa and tomato sauce; spread half in an 11x7-in. baking dish coated with cooking spray., 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.

Nutrition Facts : Calories 203 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 416mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges