Pasta Stuffed Pizza Style
Two great tastes in one easy dish! Make extra and freeze before baking; you've got another meal without any more work!
Serving: 4
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
INGREDIENTS:
30 jumbo shells uncooked
3 oz part skim Mozzarella cheese, grated
1/4 cup Parmesan cheese, grated
3 medium zucchini, grated
2 tsp garlic powder
1 cup seasoned Italian bread crumbs
1 1/2 oz pepperoni torn into small pieces
1 large egg white
3 cups low sodium tomato sauce
1 tsp oregano
1 tsp dried basil
DIRECTIONS:
1. Prepare pasta according to package directions.
2. While pasta is cooking, preheat oven to 450ยบ F.
3. Toss the zucchini with the garlic powder and put it into a colander.
4. Let it sit 5 minutes and then squeeze out as much moisture as possible.
5. In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and egg white, stirring well.
6. In a medium mixing bowl, stir together the ingredients for the sauce.
7. When pasta is done, drain well.
8. Rinse with cold water and drain again.
9. Stuff the shells with the filling mixture and arrange them in a 9 x 13 x 2-inch pan.
10. Spoon the sauce over pasta and sprinkle with the mozzarella and Parmesan cheeses.
11. Bake uncovered 15 to 20 minutes or until the cheese has melted.
12. TIP: 13 Manicotti shells may be substituted for the jumbo shells.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 570
Total Fat: 14 g
Carbohydrates: 87 g
Protein: 27 g
Source:
