Stuffed with shrimp italian shells - butter busters^

8 servings

Ingredients

Quantity Ingredient
16 eaches Jumbo macaroni shells, cooked
1 each Tb liquid Butter Buds or fatfree chicken broth
½ cup Diced onion (1 small)
½ cup Diced celery (1 medium rib)
1 teaspoon Minced garlic
2 cans (4 1/2oz) tiny shrimp, rinsed and drained
½ cup Nonfat ricotta cheese
1 cup Fresh tomato, diced
2 cups Hunts light spaghetti sauce
1 each Tb wine vinegar
½ teaspoon Thyme
¼ teaspoon Ground pepper
½ cup Grated nonfat mozzarella cheese
2 eaches Tb chopped parsley, optional

Directions

In nonstick fry pan over medium heat, cook onion, celery and garlic in Butter Buds about 2-3 minutes until crisp and tender. Add shrimp, ricotta, half diced tomatoes, 1 cup spaghetti sauce, vinegar, thyme and pepper, cook 2-4 minutes until heated through. Remove from heat.

Spoon into shells. To a cleaned out skillet add remaining spaghetti sauce and diced tomatoes; stir to mix well. Arrange shells, fillling side up in a casserole dish that has been sprayed with Pam. Pour remaining sauce over shells and sprinkle with grated cheese. Sprinkle with chopped parsley if using. Bake at 350F. 15-20 minutes or until cheese melts. Per serving: 185 cal., 1.3 g fat (6%), 56mg chol., 2g fiber, 14g pro., 29g carb., 501mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-26-95

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