Pasta stuffed pizza-style

4 Servings

Ingredients

Quantity Ingredient
30 Jumbo Shells; OR... Manicotti Shells, uncooked
3 mediums Zucchini; grated
2 teaspoons Garlic powder
1 cup Italian-style bread crumbs
1½ ounce Pepperoni slices torn into small pieces
1 large Egg white
3 cups Low-sodium tomato sauce
1 teaspoon Dried oregano
1 teaspoon Dried basil
3 ounces Part-skim mozzarella cheese grated
¼ cup Grated Parmesan cheese

Directions

SAUCE

Prepare pasta according to package directions.

While pasta is cooking, preheat oven to 450 degrees F. Toss the zucchini with the garlic powder and put it into a colander. Let it sit 5 minutes and then squeeze out as much moisture as possible. In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and egg white, stirring well. In a medium mixing bowl, stir together the ingredients for the sauce.

When pasta is done, drain well. Rinse with cold water and drain again.

Stuff the shells with the filling mixture and arrange them in a 9 x 13 x 2-inch pan. Spoon the sauce over pasta and sprinkle with the mozzarella and Parmesan cheeses. Bake uncovered 15 to 20 minutes or until the cheese has melted.

Each serving provides: 476 Calories; 23⅖ g Protein; 69⅖ g Carbohydrates; 12⅗ g Fat; 25⅗ mg Cholesterol; 709 mg Sodium.

Calories from Fat: 23%

Copyright National Pasta Association () (Reprinted with permission)

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