Vegetable Stuffed Shells
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Vegetable Stuffed Shells calories by ingredient
Introduction
A tasty twist on a traditional Italian dish. A tasty twist on a traditional Italian dish.Number of Servings: 5
Ingredients
-
20 Jumbo Shells
1 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, Shredded
2 Tbsp. I Can't Believe It's Not Butter, Light Spread (Soft)
Directions
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.