Stuffed With Shrimp Italian Shells
|Jumbo macaroni shells||16|
|Liquid butter buds/Fat-free chicken broth||1 Tablespoon|
|Onion||1 Small, diced|
|Celery ribs||1 Medium, diced|
|Minced garlic||1 Teaspoon (In A Jar)|
|Canned tiny peeled shrimp||9 Ounce, drained, rinsed (2 Cans, 4 1/2 Ounces Each)|
|Nonfat ricotta cheese||1⁄2 Cup (8 tbs)|
|Fresh ripe tomato||1 Large, diced|
|Spaghetti sauce||2 Cup (32 tbs) (Hunt's Light Brand)|
|Wine vinegar||1 Tablespoon|
|Ground pepper||1⁄4 Teaspoon|
|Grated non fat mozzarella cheese||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
In a deep 4-quart saucepan over low heat, bring 2 quarts hot tap water to a boil.
Add shells and cook about 8-10 minutes stirring occasionally until tender.
Drain and set aside.
Meanwhile, in a non stick frying pan over medium heat cook onion, celery, and garlic in liquid Butter Buds, or chicken broth; about 2-3 minutes.
Stir and cook until crisp and tender.
Add shrimp, ricotta, half diced tomatoes, 1 cup spaghetti sauce, vinegar, thyme, and pepper; cook 2-4 minutes until heated thoroughly.
Remove from heat.
Spoon shrimp mixture into shells.
To a cleaned out skillet, add remaining spaghetti sauce and diced tomatoes; stir to mix well.
Arrange stuffed shells filling side up in a casserole dish that has been sprayed with a non-fat cooking spray.
Pour remaining sauce over shells and sprinkle with grated cheese.
Sprinkle chopped parsley if desired.
Bake at 350°F.15-20 minutes or until cheese melts.