Stuffed Pasta Shells Recipe
Ingredients
1 tablespoon water
1 onion, diced
2 cloves garlic, minced
1 cup seeded minced green bell pepper
1/2 cup chopped low-sodium canned tomatoes
1 teaspoon dried thyme leaves
Pinch of black pepper
1 1/3 cups nonfat ricotta cheese
1/2 cup nonfat shredded mozzarella cheese
1 teaspoon dried basil leaves
1/4 cup nonfat Parmesan cheese
1/4 cup chopped fresh parsley
16 jumbo pasta shells, cooked al dente and well drained in a colander
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.
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