Clam Stuffed Pasta Shells
|Macaroni shells||12 Large, uncooked|
|Vegetable cooking spray||1|
|Minced onion||2 Tablespoon|
|Shredded carrot||2 Tablespoon|
|Finely chopped spinach||1⁄2 Cup (8 tbs) (Fresh)|
|Curd style farmers cheese||7 1⁄2 Ounce (1 Carton)|
|Reduced-calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Hot sauce||1⁄4 Teaspoon|
|Canned minced clams||13 Ounce, drained (2 Cans, 6 1/2 Ounces Each)|
|Canned no salt added tomato sauce||8 Ounce (1 Can)|
|Reduced calorie italian dressing||2 Tablespoon|
Cook shells according to package directions, omitting salt and fat.
Dtain and set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion and carrot, and saute until tender.
Add spinach; cook for 2 minutes.
Remove from heat, and set aside.
Combine farmers cheese, mayonnaise, garlic, and hot sauce in a large bowl; stir well.
Fold in reserved spinach mixture and clams.
Spoon 2 tablespoons clam mixture into each shell.
Arrange shells in a 9-inch baking dish.
Combine tomato sauce and dressing; pour over shells.
Cover and bake at 350° for 15 minutes or until thoroughly heated.