From the kitchen of: Angel

Cheesy Vegetable Shells

Quantity/Servings:

Serves 5

Ingredients:

nonstick cooking spray 15 jumbo pasta sheels, uncooked 15 ounces chunky tomato sauce 1 cup tomato sauce 1 teaspoon olive oil 1/2 cup carrots, shredded 1/2 cup summer squash, shredded 1/2 cup zucchini, shredded 2 ounces or 1/2 cup mushrooms, sliced 1/4 cup green onion, sliced 1 clove garlic, finely chopped 2 cups nonfat or lowfat ricotta cheese 1/4 cup Parmesan cheese, grated 1/4 cup cholestrol-free egg product or 2 egg whites, slightly beaten 2 teaspoons dried basil 1/2 cup reduced fat mozzarella cheese, shredded

Preparation:

Heat oven to 350 degrees. Spray 11"x7" baking dish with nonstick cooking spray. Cook and drain pasta shells according to package directios; set aside. Mix tomato sauces. Spoon half of the tomato sauce into baking dish. Heat oil in 10" skillet over medium-hig heat. Cook carrots, squash, zucchini, mushrooms, onion and garlic in oil. stirring frequently until vegetables are crisp and tender. Stir in remaining ingredients, except tomato sauce. Fill shells with vegetabl/cheese mixture. Place in baking dish. Spoon remaining tomato sauce over shells. Cover and bake 40 to 45 minutes or until hot and bubbly.

Calories and Fats:

260 calories, 5 fat grams