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Friday, October 2, 2015

Low Fat Vegetable Stuffed Jumbo Shells

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 12 ounces uncooked jumbo pasta shells
  • 1 (14 1/2 ounce) can ready to serve vegetable broth
  • 1/2 cup finely chopped carrot
  • 1 cup diced potato, 1/4 dice
  • 1 cup diced zucchini, 1/4 dice
  • 1/2 cup finely chopped broccoli
  • 1 tablespoon chopped fresh basil leaf
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons seasoned dry breadcrumbs

Recipe

  • 1 cook and drain pasta as directed on package, just until al dente.
  • 2 heat broth to boiling in 2 quart saucepan.
  • 3 stir in carrot and potato; cook 2 to 4 minutes until crisp tender.
  • 4 stir in zucchini and broccoli; cook 1 minute.
  • 5 drain vegetables, reserving liquid.
  • 6 heat oven to 400 f.
  • 7 mix vegetables, basil, 1 tablespoon of cheese and 1 tablespoon of breadcrumbs.
  • 8 fill cooked shells with mixture.
  • 9 pour reserved vegetable liquid into a square baking dish, 8x8 inches.
  • 10 place shells in dish.
  • 11 mix remaining cheese and bread crumbs and sprinkle over shells.
  • 12 bake 10 to 12 minutes or until crumb mixture is golden brown.
  • 13 when serving, spoon liquid over shells.

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