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Vegetable Stuffed Shells

chef.jackson's picture
Ingredients
  Reduced calorie tub margarine 2 Teaspoon
  Thinly sliced leeks 1⁄2 Cup (8 tbs) (White Parts Only)
  Coarsely shredded carrot 1⁄2 Cup (8 tbs)
  Shredded yellow squash 1⁄2 Cup (8 tbs)
  Coarsely shredded zucchini 1⁄2 Cup (8 tbs)
  Dried basil 1⁄4 Teaspoon
  Jumbo pasta shells 1 1⁄2 Ounce, cooked and drained (About 6)
  Shredded reduced fat monterey jack cheese 1 Ounce
Directions

1 . Preheat oven to 350°F. Spray an 8" square baking pan with nonstick cooking spray.
2. In large nonstick skillet, melt margarine; add leeks. Cook over medium-high heat, stirring frequently, until soft, about 5 minutes. Add carrots, yellow squash and zucchini; stir to combine. Cook until vegetables are soft, about 3 minutes. Stir in basil.
3. Fill shells evenly with vegetable mixture; sprinkle evenly with cheese. Place in prepared pan; cover with foil. Bake 15 minutes, until heated through.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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