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VEGETABLE AND THREE CHEESE STUFFED SHELL




Source of Recipe


Hel
VEGETABLE AND THREE CHEESE STUFFED SHELLS Makes 4 servings.

1/2 onion, thinly sliced
1 head lettuce, torn
2 tbs olive or vegetable oil
4 oz part skim mozzarella cheese, grated
15 oz container part skim ricotta cheese
10 oz pkg frozen leaf spinach, thawed
1 seedless cucumber, thinly sliced
1 tbs red wine vinegar
Salt and Pepper
2 oz Parmesan cheese, grated
1/2---16 oz pkg frozen broccoli florets, thawed
2 cups marinara sauce
16 jumbo pasta shells

Heat oven to 400°. Cook pasta according to package directions. Drain and rinse under cold water. Spread sauce onto the bottom of a baking dish. Squeeze spinach of excess moisture, roughly chop and place in a bowl. Chop broccoli and add it to the bowl. Stir in ricotta, Parmesan, 1/2 cup mozzarella and 1/2 tsp each salt and pepper.
-Spoon mixture into shells and place on top of the sauce. Sprinkle with remaining mozzarella and bake until shells are heated through, 12 min. Increase heat to broil. Broil shells until cheese begins to brown, 3 min. In a bowl, whisk together oil, vinegar, and 1/4 tsp each salt and pepper. Toss with lettuce, cucumber and onion. SERVE WITH SHELLS...