* Exported from MasterCook *
Herbed Cheese-Stuffed Shells
Recipe By :Kristin
Serving Size : 4
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
8 ounces jumbo pasta shells -- uncooked
15 ounces fat-free ricotta cheese
1/2 cup part skim milk mozzarella cheese -- shredded
2 tablespoons buttermilk
1 large egg -- beaten
1/4 cup onion -- chopped
2 teaspoons oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium garlic cloves -- peeled
1 medium onion -- sliced
6 medium tomatoes -- chopped
1 medium carrot -- grated
1/2 cup dry white wine
1 tablespoon basil -- chopped
1/8 teaspoon red pepper flakes
Cook the shells according to package directions. Drain and rinse briefly
under cold running water to stop the cooking.
Preheat the oven to 350. Spray a 9x13 baking dish with nonstick spray.
Mix together the Ricotta, mozzarella, buttermilk, egg, chopped onion,
oregano, salt and pepper; press the garlic with a garlic press and add.
Stuff 2 tablespoons of the mixture into each shell and set in the baking
dish.
Heat a nonstick skillet over medium heat, then spray with nonstick spray.
Add the sliced onion and sauté until golden brown, 10 to 12 minutes. Add
the tomatoes, carrot, wine, basil and crushed red pepper. Stiff stirring
occasionally, cook down to form a thick sauce, 12 to 15 minutes. Pour
over the shells and spread evenly. Cover with foil and bake until hot and
bubbling, about 30 minutes.
Source:
"Weight Watcher's"
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Per Serving (excluding unknown items): 436 Calories; 5g Fat (11.2%
calories from fat); 31g Protein; 63g Carbohydrate; 5g Dietary Fiber; 72mg
Cholesterol; 599mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 2 1/2
Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : Counts as 8