*  Exported from  MasterCook  *
 
                     Cheese-Stuffed Baked Pasta Shells
 
 Recipe By     : Weight Watchers Smart Choice Recipe Collection
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Casseroles                       Cheese
                 Italian                          Main Dishes
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    9      ounces        jumbo pasta shells
                         --about 42 (not hardly-more like 24)
    1      tablespoon    olive oil
      1/2  cup           chopped onion
    1      clove         garlic -- minced
    1 1/4  cups          no salt added tomato sauce
      1/3  cup           chopped fresh basil
                         --or 2 teaspoons dried basil
      1/4  teaspoon      freshly ground black pepper
    2      cups          part-skim ricotta cheese
      3/4  ounce         grated Parmesan cheese
    1                    egg
    1 1/2  ounces        mozzarella cheese, part skim milk -- shredded
                         chopped parsley -- for garnish
 
 1. Bring a large pot of water to a boil.  Add the pasta and cook until al
 dente, 8 to 10 minutes, or according to package directions.  Drain the
 pasta in a colander, rinse under cold running water, and set aside to drain
 again.
 2. Meanwhile, in a medium saucepan over medium-high heat, warm the oil
 until hot but not smoking.  Add th onion and garlic, and cook, stirring,
 until the onion begins to brown, 2 to 3 minutes.  Add the tomato sauce,
 half of the basil, and the pepper, and bring to a boil.  Reduce the heat to
 low and simmer the sauce, uncovered, for 10 minutes.
 3. Preheat the oven to 375 oF.
 4. In a medium bowl, combine the ricotta, Parmesan cheese, egg, and the
 remaining basil.  Dividing evenly, stuff each of the shells with the
 ricotta mixture.
 5. Place the shells in a shallow 11 by 7 inch baking dish.  Pour the tomato
 sauce over the shells and sprinkle with the mozzarella.  Bake for 25
 minutes, or until hot and bubbly.  Sprinkle with chopped parsley, if desired.
 
 Microwave Shortcuts: Follow the recipe as directed through Step 4. Arrange
 the stuffed shells in a shallow 2 to 3 quart microwave safe baking dish and
 top with the tomato sauce.  Cover loosely with waxed paper, and cook at
 high for 5 minutes.  Cook at medium for 10 minutes, rotating the dish
 twice.  While the dish is still hot, sprinkle it with the mozzarella and
 let it stand to melt the cheese.
 
 Serving Size: 7 stuffed shells plus sauce (I only got 4 stuffed shells with
 sauce).
 
 Each serving provides: 1/2 fat, 2 proteins, 1/2 vegetable (modified to new
 program), 2 breads.
 
 Nutrition information, Values are approximate per serving: 359 calories, 20
 g protein, 13 g fat, 41 g carbohydrate, 68 mg cholesterol, 222 mg sodium.
 
 Serve with slices of fresh fennel on a bed of assorted salad greens,
 drizzled with a simple vinaigrette.  For dessert, present a bowl of chilled
 strawberries sprinkled with Marsala wine and crushed macaroons.
 
 For a spicy variation, substitute shredded jalapeno jack cheese for half of
 the mozzarella and add 1/2 teaspoon ground cumin to the sauce.
 
 Gail’s note:  Weighed out 9 ounces of “Jumbo Shells”.  There were only 24,
 not 48.  Also this casserole needs more sauce.  Since vegetables are free
 (tomato sauce), it would be easy to double the sauce recipe, could probably
 keep the oil the same so as not to increase the fat.  In a pinch,
 substitute your favorite jarred sauce.
 
 
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 Nutr. Assoc. : 4363 0 0 0 0 0 0 0 0 0 0 0 0 0