healthy pasta shells stuffed w/ broccoli

Name: Healthy pasta shells stuffed w/ broccoli
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 24 - jumbo pasta shells.; 1 - 10 oz pkg frozen chopped broccoli, thawed.; 1 cup(s) part-skim ricotta cheese; 1/2 cup(s) reduced-fat, shredded italian cheese blend; 2 tablespoon(s) grated parmesan cheese; 1/4 cup(s) chopped red onion; 2 teaspoon(s) minced garlic; 1/2 teaspoon(s) dried basil; 1/2 teaspoon(s) dried oregano; 1/2 teaspoon(s) salt and pepper each; 2 - 14.5 oz cans crushed italian-style tomatoes

(1 RATING)

41 Pinches

sherry monfils

worcester, MA

Updated on Oct 2, 2011

This is a lower fat version of a recipe my dad used to make. It goes great w/ a small antipasto. Calories: 350 per 4 shells. Fat: 4.5 grams. Carbs: 57 grams.

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prep time 15 Min

cook time 30 Min

method ---

yield 6 serving(s)

Ingredients

24 - jumbo pasta shells.
1 - 10 oz pkg frozen chopped broccoli, thawed.
1 cup part-skim ricotta cheese
1/2 cup reduced-fat, shredded italian cheese blend
2 tablespoons grated parmesan cheese
1/4 cup chopped red onion
2 teaspoons minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt and pepper each
2 - 14.5 oz cans crushed italian-style tomatoes

How To Make healthy pasta shells stuffed w/ broccoli

Step 1

Cook shells as directed, drain. Set aside.In lg bowl mix, broccoli, cheeses, onion, spices, mix well. Heat oven to 375. Spray a 9 x 13" baking pan w/ cooking spray. Pour 1 cup of crushed tomato over bottom of pan. Spoon 1 tbsp broccoli mix into each pasta shell. Place shells in an even row in pan. Top w/ remaining sauce. Cover w/ foil. Bake 25-30 min, or until bubbly and heated through.
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