PASTA DAY: Broccoli-Stuffed Shells

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* Exported from MasterCook *

 

Broccoli-Stuffed Shells

 

Recipe By : Prevention Magazine, June 2000, page 165

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 jumbo pasta shells

2 tablespoons extra virgin olive oil

1 pound mushrooms -- thinly sliced

1 red onion -- chopped

3 cloves garlic -- minced

1/2 cup red wine or broth

1 large head broccoli

chopped into florets

2 teaspoons dried Italian seasoning

1 1/2 cups reduced-fat ricotta cheese -- 12 ounces

1/2 cup grated Romano cheese -- 2 ounces

2 cups tomato sauce

 

Add a salad, and this Italian meal delivers five servings of

vegetables. Prevention recommends five servings of vegetables every day.

 

1. Cook the shells per package directions, then drain. Preheat the oven

to 350F. Warm the oil in a large skillet over medium heat. Add the

mushrooms, onion, and garlic. Cook for 5 minutes or until the mushrooms

are tender but not limp. Add the wine, broccoli, and Italian

seasoning. Simmer for 15 minutes or until the broccoli is tender and the

liquid is absorbed. Remove from the heat, and stir in the ricotta and Romano.

 

2. Stuff the shells with the broccoli mixture. Spread a thin layer of

sauce over the bottom of a 13 " x 9 " baking dish. Arrange the shells in the

dish, and top with the remaining sauce. Bake for 15 minutes or until heated

through. Makes 6 servings.

 

Per serving: 486 cal, 23 g pro, 69 g carb, 12 g fat, 4.5 g sat fat, 30 mg

chol, 4g fiber, 290 mg sodium.

 

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