Stuffed Pasta Shells
Calories 528 (17% from fat)
Fat 10 gram
Saturated Fat 3.3 gram
Trans Fat 0 gram
Cholesterol 20 mg.
Sodium 1866 mg.
Carb. 69 gram
Fiber 12.5 gram
Sugar 12 gram
Sugar Alcohol 0 gram
Protein 42 gram
30 uncooked jumbo pasta shells
buttery cooking spray
1 1/2 jars (24 oz. each) pasta sauce
(We used Classico FourCheese Pasta Sauce.)
30 fully cooked veggie meatballs
(We used Lightlife Smart Menu Meatless Veggie Meatballs.)
2 cups low-fat mozzarella cheese
This is a quick and tasty pasta recipe you can put together in about 20 minutes. The biggest disadvantage is the sodium. If you’re on a low sodium diet, you should consider another recipe.
1. Preheat oven to 350 degrees Fahrenheit. Cook the pasta shells according to package directions.
- a. We used Barilla Jumbo Pasta Shells and the instructions were simple. Bring 4-6 quarts of water to a boil. Then add pasta to boiling water.
- b. Boil uncovered for 9 minutes, stirring occasionally. Drain the water, rinse the pasta shells in cold water and then and place them on a sheet pan.
2. Lightly coat a 13 x 9 baking dish with buttery cooking spray. Spread 1/2 a bottle of the pasta sauce evenly in the bottom of the dish.
3. Fill each pasta shell with a single veggie meatball. (Some people prefer to cut the meatballs in half or quarters and then put them in the pasta shells.) Place the pasta shells in the baking dish and cover with the remaining bottle of pasta sauce.
4. Top with the 2 cups of cheese.
5. Bake covered, for 35 minutes. Then uncover and bake for another 3-5 minutes more, until pasta sauce is bubbling and cheese is melted.
Yield: 6 Servings - Each Serving is 5 Stuffed Shells
You can freeze individual portions for easy re-heating later.
Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.