Vegetable Stuffed Shells Recipe
Ingredients
| 2 teaspoons reduced-calorie tub margarine | ||
| Leeks | 1/2 Cup (16 tbs), thinly sliced | |
| 1/2 cup coarsely shredded carrot | ||
| 1/2 cup coarsely shredded yellow squash | ||
| 1/2 cup coarsely shredded zucchini | ||
| Dried basil | 1/4 Teaspoon | |
| Pasta shells | 1 1/2 Ounce, cooked, drained | |
| 1 ounce coarsely shredded reduced- fat Monterey Jack cheese | ||
Directions
1 . Preheat oven to 350°F. Spray an 8" square baking pan with nonstick cooking spray.
2. In large nonstick skillet, melt margarine; add leeks. Cook over medium-high heat, stirring frequently, until soft, about 5 minutes. Add carrots, yellow squash and zucchini; stir to combine. Cook until vegetables are soft, about 3 minutes. Stir in basil.
3. Fill shells evenly with vegetable mixture; sprinkle evenly with cheese. Place in prepared pan; cover with foil. Bake 15 minutes, until heated through.
2. In large nonstick skillet, melt margarine; add leeks. Cook over medium-high heat, stirring frequently, until soft, about 5 minutes. Add carrots, yellow squash and zucchini; stir to combine. Cook until vegetables are soft, about 3 minutes. Stir in basil.
3. Fill shells evenly with vegetable mixture; sprinkle evenly with cheese. Place in prepared pan; cover with foil. Bake 15 minutes, until heated through.
Chef
