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Stuffed Shells
Nb persons: 8
Yield: 3 shells
Preparation time:
Total time:
Source: CE
4 ears | corn |
30 | pasta shells, whole wheat |
1.5 cups | low fat ricotta |
3 oz | goat cheese |
2 T | mint, fresh |
2 T | parsley, chopped, or chives |
1 large | egg, slightly beaten |
3 oz | reduced fat mozzarella cheese, grated Tomato sauce |
Preheat to 350. Prepare shells to al dente.
In bowl, combine ricotta, goat cheese, mint, parsley, egg and two ears' worth of corn, to make 1.5 cups. Season with pepper.
Spread 1 cup sauce on bottom of 9x13 pan. Fill each of 24 shells with about 1 rounded T of mixture. Place in dish, stuffed side up. Cover shells with remaining sauce, corn and mozzarella. Bake, uncovered, for 30 minutes, until sauce is bubbling. Let cool for 10 minutes and garnish with additional parsley.
Nutritional information: calories: 429; fat: 8 g; sat: 4.5g; carb: 69g; fiber: 6g; sugar: 9g; protein: 18.5 g; na: 437; chol: 53.
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