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Vegetarian Pasta Shells

This colorful entree from Helen Phillips of Horseheads, New York has a lot going for it. It has afresh-from-the-garden taste, it's filling, but not overly high in calories and you can make it ahead of time. Good enough for company, too.k
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    5 servings


  • 1/2 cup chopped green onions
  • 1/2 cup shredded carrot
  • 1/2 cup diced yellow summer squash
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 2 cups reduced-fat ricotta cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 egg whites
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups meatless spaghetti sauce, divided
  • 15 jumbo pasta shells, cooked and drained
  • 1/2 cup shredded Parmesan cheese


  • In a nonstick skillet, saute the onions, carrot and squash in oil until tender. Add garlic; saute 1 minute longer. Stir in the ricotta, mozzarella, egg whites, basil, salt and pepper.
  • Spread 1 cup of spaghetti sauce into a 3-qt. baking dish coated with cooking spray. Stuff pasta shells with cheese mixture; arrange in prepared dish. Top with the remaining spaghetti sauce; sprinkle with Parmesan.
  • Cover and bake at 350° for 40-45 minutes or until heated through.
Nutrition Facts
3 each: 308 calories, 9g fat (5g saturated fat), 36mg cholesterol, 992mg sodium, 34g carbohydrate (13g sugars, 3g fiber), 20g protein.

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