Ingredients:
12
jumbo pasta shells, cooked
1
cup ricotta cheese
1
cup frozen spinach, thawed and chopped fine
1
tbsp chopped onion
1/2
cup fresh mushrooms, chopped
1/3
teaspoon basil
1/3
tsp oregano
1
medium garlic clove, minced
1
tablespoon butter or margarine
1
tsp chopped fresh parsley
2
egg whites, beaten
1/8
teaspoon black pepper
salt
to taste
1
cup low-fat spaghetti sauce
Garnish
Parmesan cheese
TIP: Shells could
be stuffed one day in advance, and baked next day for quick and delicious
meal. |
Preparation:
1. In a large pasta cooker,
cook pasta shells according to package direction, do not overcook. Drain
well, cover and set aside.
2. Add butter to a medium
size skillet, place on medium-high heat, and cook onions, mushrooms, garlic,
oregano, basil and black pepper for about 4 minutes or until tender.
3. Remove from heat and
mix in prepared spinach, ricotta cheese and egg whites, add salt to taste
and mix well.
4. Spread a thin layer of
spaghetti sauce on bottom of baking dish and set aside.
5. Preheat oven to 350 F.
6. Spoon cooked mixture
into prepared pasta shells. Arrange shells on dish, open side up, and bake
for about 25-30 minutes.
7. If desired garnish
with ground parmesan cheese and serve hot.
Makes 4 servings. |
