This colorful entree from Helen Phillips of Horseheads, New York has a lot going for it. It has afresh-from-the-garden taste, it's filling, but not overly high in calories and you can make it ahead of time. Good enough for company, too.k
INGREDIENTS
* 1/2 cup chopped green onions * 1/2 cup shredded carrot * 1/2 cup diced yellow summer squash * 1 teaspoon olive oil * 1 garlic clove, minced * 2 cups reduced-fat ricotta cheese * 1/2 cup shredded part-skim mozzarella cheese * 2 egg whites * 2 tablespoons minced fresh basil or 2 teaspoons dried basil * 3/4 teaspoon salt * 1/8 teaspoon pepper * 1-1/2 cups meatless spaghetti sauce, divided * 15 jumbo pasta shells, cooked and drained * 1/2 cup shredded Parmesan cheese
SERVINGS 5 CATEGORY Lower Fat METHOD Baked PREP 25 min. COOK 40 min. TOTAL 65 min.
DIRECTIONS
In a nonstick skillet, saute the onions, carrot and squash in oil until tender. Add garlic; saute 1 minute longer. Stir in the ricotta, mozzarella, egg whites, basil, salt and pepper. Spread 1 cup of spaghetti sauce into a 3-qt. baking dish coated with nonstick cooking spray. Stuff pasta shells with cheese mixture; arrange in prepared dish. Top with the remaining spaghetti sauce; sprinkle with Parmesan cheese. Cover and bake at 350° for 40-45 minutes or until heated through. Yield: 5 servings.
NUTRITIONAL INFO
Nutrition Facts: 3 shells equals 308 calories, 9 g fat (5 g saturated fat), 36 mg cholesterol, 992 mg sodium, 34 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
