VEGETARIAN PASTA SHELLS

Vegetarian Pasta Shells image

This colorful entree from Helen Phillips of Horseheads, New York has a lot going for it. It has afresh-from-the-garden taste, it's filling, but not overly high in calories and you can make it ahead of time. Good enough for company, too.k

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 5 servings.

Number Of Ingredients 14

Ingredients

1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup diced yellow summer squash
1 teaspoon olive oil
1 garlic clove, minced
2 cups reduced-fat ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
2 egg whites
2 tablespoons minced fresh basil or 2 teaspoons dried basil
3/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups meatless spaghetti sauce, divided
15 jumbo pasta shells, cooked and drained
1/2 cup shredded Parmesan cheese

Steps:

In a nonstick skillet, saute the onions, carrot and squash in oil until tender. Add garlic; saute 1 minute longer. Stir in the ricotta, mozzarella, egg whites, basil, salt and pepper., Spread 1 cup of spaghetti sauce into a 3-qt. baking dish coated with cooking spray. Stuff pasta shells with cheese mixture; arrange in prepared dish. Top with the remaining spaghetti sauce; sprinkle with Parmesan. , Cover and bake at 350° for 40-45 minutes or until heated through.

Nutrition Facts : Calories 308 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 992mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 20g protein.