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Stuffed With Shrimp Italian Shells

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  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
  Thyme 1⁄2 Teaspoon
  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.

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Stuffed With Shrimp Italian Shells Recipe