Cheese-Stuffed Baked Pasta Shells

* Exported from MasterCook *

Cheese-Stuffed Baked Pasta Shells

Recipe By : Weight Watchers Smart Choice Recipe Collection
Serving Size : 6 Preparation Time :1:00
Categories : Casseroles Cheese
Italian Main Dishes
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 ounces jumbo pasta shells
--about 42 (not hardly-more like 24)
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic -- minced
1 1/4 cups no salt added tomato sauce
1/3 cup chopped fresh basil
--or 2 teaspoons dried basil
1/4 teaspoon freshly ground black pepper
2 cups part-skim ricotta cheese
3/4 ounce grated Parmesan cheese
1 egg
1 1/2 ounces mozzarella cheese, part skim milk -- shredded
chopped parsley -- for garnish

1. Bring a large pot of water to a boil. Add the pasta and cook until al
dente, 8 to 10 minutes, or according to package directions. Drain the
pasta in a colander, rinse under cold running water, and set aside to drain
again.
2. Meanwhile, in a medium saucepan over medium-high heat, warm the oil
until hot but not smoking. Add th onion and garlic, and cook, stirring,
until the onion begins to brown, 2 to 3 minutes. Add the tomato sauce,
half of the basil, and the pepper, and bring to a boil. Reduce the heat to
low and simmer the sauce, uncovered, for 10 minutes.
3. Preheat the oven to 375 oF.
4. In a medium bowl, combine the ricotta, Parmesan cheese, egg, and the
remaining basil. Dividing evenly, stuff each of the shells with the
ricotta mixture.
5. Place the shells in a shallow 11 by 7 inch baking dish. Pour the tomato
sauce over the shells and sprinkle with the mozzarella. Bake for 25
minutes, or until hot and bubbly. Sprinkle with chopped parsley, if desired.

Microwave Shortcuts: Follow the recipe as directed through Step 4. Arrange
the stuffed shells in a shallow 2 to 3 quart microwave safe baking dish and
top with the tomato sauce. Cover loosely with waxed paper, and cook at
high for 5 minutes. Cook at medium for 10 minutes, rotating the dish
twice. While the dish is still hot, sprinkle it with the mozzarella and
let it stand to melt the cheese.

Serving Size: 7 stuffed shells plus sauce (I only got 4 stuffed shells with
sauce).

Each serving provides: 1/2 fat, 2 proteins, 1/2 vegetable (modified to new
program), 2 breads.

Nutrition information, Values are approximate per serving: 359 calories, 20
g protein, 13 g fat, 41 g carbohydrate, 68 mg cholesterol, 222 mg sodium.

Serve with slices of fresh fennel on a bed of assorted salad greens,
drizzled with a simple vinaigrette. For dessert, present a bowl of chilled
strawberries sprinkled with Marsala wine and crushed macaroons.

For a spicy variation, substitute shredded jalapeno jack cheese for half of
the mozzarella and add 1/2 teaspoon ground cumin to the sauce.

Gail's note: Weighed out 9 ounces of "Jumbo Shells". There were only 24,
not 48. Also this casserole needs more sauce. Since vegetables are free
(tomato sauce), it would be easy to double the sauce recipe, could probably
keep the oil the same so as not to increase the fat. In a pinch,
substitute your favorite jarred sauce.


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Nutr. Assoc. : 4363 0 0 0 0 0 0 0 0 0 0 0 0 0