Vegetable Stuffed Shells
- Number of Servings: 5
Ingredients
20 Jumbo Shells1 cup, chopped Onions 1/2 cup, chopped Green Peppers (bell peppers) 2 cups, sliced Mushrooms, fresh 15 oz. Ricotta cheese, fat-free 2 cups Mozzarella Cheese, Fat/Free, Shredded2 Tbsp. I Can't Believe It's Not Butter, Light Spread (Soft)
Cook shells until just done. Rinse in cold water and set aside.
In a skillet over medium heat, sauté margarine, onions and peppers until onions are translucent. Add mushrooms and continue cooking until mushrooms has softened. Remove to a mixing bowl and add the ricotta and half the mozzarella. Mix together.
Evenly distribute the mixture into the cooled shells and place in a glass baking dish sprayed with cooking spray. Top with remaining mozzarella. Cover with aluminum foil and bake at 375 degrees for 20 minutes.
Serve with tomato sauce if desired.
Serving Size: Makes 5 servings, 4 shells
Number of Servings: 5
Recipe submitted by SparkPeople user HOYTCA.
In a skillet over medium heat, sauté margarine, onions and peppers until onions are translucent. Add mushrooms and continue cooking until mushrooms has softened. Remove to a mixing bowl and add the ricotta and half the mozzarella. Mix together.
Evenly distribute the mixture into the cooled shells and place in a glass baking dish sprayed with cooking spray. Top with remaining mozzarella. Cover with aluminum foil and bake at 375 degrees for 20 minutes.
Serve with tomato sauce if desired.
Serving Size: Makes 5 servings, 4 shells
Number of Servings: 5
Recipe submitted by SparkPeople user HOYTCA.
Nutritional Info Amount Per Serving
- Calories: 286.1
- Total Fat: 2.7 g
- Cholesterol: 23.0 mg
- Sodium: 574.4 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 2.2 g
- Protein: 26.7 g
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