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  Water 1 Tablespoon
  Onion 1 , diced
  Garlic 2 Clove (10 gm), minced
  Seeded minced green bell pepper 1 Cup (16 tbs)
  Chopped low sodium canned tomatoes 1⁄2 Cup (8 tbs)
  Dried thyme leaves 1 Teaspoon
  Black pepper 1 Pinch
  Non fat ricotta cheese 1 1⁄3 Cup (21.33 tbs)
  Non fat shredded mozzarella cheese 1⁄2 Cup (8 tbs)
  Dried basil leaves 1 Teaspoon
  Non fat parmesan cheese 1⁄4 Cup (4 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Pasta shells 16 , cooked al dente and well drained in a colander (Jumbo)

Place water and onion in a microwave-safe bowl.
Cover with vented plastic wrap.
Microwave on high for 1 minute.
Add garlic.
Re-cover and microwave on high for 2 minutes.
Add green pepper.
Re-cover and microwave on high for 2 minutes.
Combine microwaved vegetables with tomatoes, thyme, and black pepper.
Combine ricotta cheese, mozzarella cheese, basil leaves, Parmesan cheese, and fresh parsley in a mixing bowl.
Spoon the cheese mixture into the pasta shells.
Arrange shells on a microwave-safe dish in a single layer.
Spoon the sauce over the shells.
Microwave, uncovered, for 5 minutes or until hot.

Recipe Summary

Difficulty Level: 
Main Dish
Party, Healthy

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Stuffed Pasta Shells Recipe