Vegetable Stuffed Shells
|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|
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.