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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