Ingredients
- 222 mg sodium
- 68 mg cholesterol
- 41 carbohydrate
- 20 protein
- 13 1/2 fat
- 11 by
- 7 stuffed shells sauce (plus)
- 7 baking dish
- 4 stuffed shells with sauce
- 2 proteins
- 2 brea
- 1 egg
- 1 spicy variation
- 1 parsley for (chopped garnish)
- 1 clove garlic (minced)
- 1/2 vegetable
- 1/2 basil
- 1/2 mozzarella
- 3 quart microwave safe baking dish
- 2 cups skim ricotta cheese
- 1 1/4 cups no-salt-added tomato sauce
- 9 ounces pasta shells (jumbo)
- 1/2 cup onion (chopped)
- 1 1/2 ounces mozzarella cheese
- 3/4 ounce parmesan cheese (grated)
- 1 tablespoon olive oil
- 3/8 cup basil (chopped fresh)
- 1/2 teaspoon cumin to the sauce (ground)
- 1/4 teaspoon black pepper (freshly ground)
- 2 teaspoons basil (dried)
- 1 slice serve with of fennel on a bed of assorted salad greens (fresh)
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.
