ACTIVE: 25 minutes TOTAL: 40 minutes
Kids will dive into these pasta shell "bowls" filled with cheesy vegetables.
16 dried jumbo pasta shells
2 cups chopped broccoli florets
1 tablespoon water
1 15-ounce carton light ricotta cheese
½ cup shredded part-skim mozzarella cheese plus 2 tablespoons, divided
; cup pasta sauce
1. Preheat oven to 350°F. Cook pasta shells according to package directions; drain.
Rinse with cold water; drain again.
2. Meanwhile, for filling, in a medium microwave-safe bowl, combine broccoli and water.
Cover and microwave on High for 2 minutes; drain. Stir ricotta and ½ cup mozzarella into
cooked broccoli. Spoon filling into shells.
3. Arrange filled shells in an ungreased 2-quart rectangular baking dish. Spoon pasta
sauce over shells; sprinkle with the remaining 2 tablespoons mozzarella. Bake, uncovered,
about 15 minutes, or until heated through.
Calories 389, Fat 9g (sat 4g), Cholesterol 37mg, Fiber 3g, Total sugars 10g, Protein 22g,
Sodium 348mg, Potassium 159mg.