Stuffed Pasta Shells Recipe
Ingredients
| Water | 1 Tablespoon | |
| Onion | 1 , diced | |
| Garlic | 2 Clove (10 gm), minced | |
| Seeded minced green bell pepper | 1 Cup (16 tbs) | |
| Chopped low sodium canned tomatoes | 1⁄2 Cup (8 tbs) | |
| Dried thyme leaves | 1 Teaspoon | |
| Black pepper | 1 Pinch | |
| Non fat ricotta cheese | 1 1⁄3 Cup (21.33 tbs) | |
| Non fat shredded mozzarella cheese | 1⁄2 Cup (8 tbs) | |
| Dried basil leaves | 1 Teaspoon | |
| Non fat parmesan cheese | 1⁄4 Cup (4 tbs) | |
| Chopped parsley | 1⁄4 Cup (4 tbs) | |
| Pasta shells | 16 , cooked al dente and well drained in a colander (Jumbo) |
Directions
Place water and onion in a microwave-safe bowl.
Cover with vented plastic wrap.
Microwave on high for 1 minute.
Add garlic.
Re-cover and microwave on high for 2 minutes.
Add green pepper.
Re-cover and microwave on high for 2 minutes.
Combine microwaved vegetables with tomatoes, thyme, and black pepper.
Combine ricotta cheese, mozzarella cheese, basil leaves, Parmesan cheese, and fresh parsley in a mixing bowl.
Spoon the cheese mixture into the pasta shells.
Arrange shells on a microwave-safe dish in a single layer.
Spoon the sauce over the shells.
Microwave, uncovered, for 5 minutes or until hot.
Cover with vented plastic wrap.
Microwave on high for 1 minute.
Add garlic.
Re-cover and microwave on high for 2 minutes.
Add green pepper.
Re-cover and microwave on high for 2 minutes.
Combine microwaved vegetables with tomatoes, thyme, and black pepper.
Combine ricotta cheese, mozzarella cheese, basil leaves, Parmesan cheese, and fresh parsley in a mixing bowl.
Spoon the cheese mixture into the pasta shells.
Arrange shells on a microwave-safe dish in a single layer.
Spoon the sauce over the shells.
Microwave, uncovered, for 5 minutes or until hot.
Chef
