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Stuffed Shells

Nutrition Information
Calories:	374
Total Fat:	4g
Saturated Fat:	1.9g
Trans Fat:	0g
Cholesterol:	18mg
Sodium:	509mg
Carbohydrates:	55g
Dietary Fiber:	2.9g
Sugars:	13.2g
Protein:	27.8g
Vitamin A:	247.9iu (4%)
Vitamin C:	10.9mg (18%)
Calcium:	601mg (60%)
Iron:	4mg (22%)

Yield: Serves 4. Each serving: 1 cup.

Pasta shells are stuffed with a cream ricotta filling and baked in tomato sauce.
8 large pasta shells, dry
Filling:
1 tub nonfat ricotta (16 ounces)
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Sauce:
1 15 ounce can diced tomatoes, no salt added
1 cup pasta sauce
Topping:
1/2 cup shredded lowfat mozzarella

Directions:
Preheat oven to 350 degrees. Cook shells according to directions on box; drain and rinse in colander until ready to use.

Combine ingredients for filling in medium-sized bowl.

Place all ingredients for sauce in large casserole pan and stir well.

Place filling in shells; use about 1/4 cup per shell.

Place the shells in a casserole dish and baste with sauce. Cover this casserole dish and bake until heated through or about 30 minutes.

Sprinkle cheese over the top, and allow to melt, about 1 minute. Serve hot.

Microwave directions: Proceed as above. Place the covered casserole pan in a microwave and bake on full power for 10-15 minutes or until shells are heated through. Top with cheese and allow to melt one minute; serve hot.

Total Preparation & Cooking Time: 50 min. (20 Prep, 30 Cook)