Stuffed Shells
WW Magazine Jan/Feb 2000
1 (12-ounce) package jumbo pasta shells
1 teaspoon olive oil
1 cup finely chopped onion
1 (10-ounce) bag fresh spinach, coarsely chopped
3/4 cup (3ounces) grated fresh Romano cheese
1/3 cup chopped fresh or 2 tablespoons dried basil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
3 garlic cloves, minced
16 turkey-pepperoni slices (such as Hormel), chopped
1 (15-ounce) carton fat-free ricotta cheese
1 (15-ounce) carton whole-milk ricotta cheese
1 (26-ounce) jar fire-roasted tomato and garlic pasta sauce (such as classico, Berella) (any type would be to individual taste)
1 (8-ounce) can no-salt added tomato sauce.
Basil sprigs (optional)
1. Preheat oven to 350 degrees
2. Cook pasta shells according to package direction, omitting salt and fat; drain. rinse under cold water; drain and set aside. Set aside 32 pasta shells; reserve remaining pasta shells for another time.
3. Heat oil in a large nonstick skillet over medium heat. Add onion, and saute 5 minutes. Add spinach, and saute for 3 minutes.
4. Combine spinach mixture, Romano cheese, and next 7 ingredients; stir well. Spoon about 1 heaping tablespoon cheese mixture into each of 32 cooked shells. Combine pasta sauce and tomato sauce; stir well. Spoon 1/2 cup sauce into bottom of a 13x9 inch baking dish. Arrange stuffed shells over sauce in baking dish; spoon remaining sauce over shells. Cover; bake at 350 degrees fo 35 mnutes. Uncover; bake an additional 10 minutes. Let stand 5 mnutes before serving. Garnish with basil, if desired.
Yield: 8 servings (serving size: 4 stuffed shells).
Points 8
Diabetic Exchange 2 1/2 Veg, 1 1/3=2 L-F Milk, 1 starch, 1 M-F Meat
Per serving: Cal 400 (28% from fat)' PRO 26.1 g; FAT 12.4g (sat 6.6g); CARB 47.4g; FIB 4.1g; CHOL 49 mg; IRON 3.5mg; SOD 747mg; CALC 423mg.
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