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Pasta Stuffed Pizza-Style




Source of Recipe


ilovepasta.org


Recipe Introduction


Serves 4


List of Ingredients




30 Jumbo Shells or 13 Manicotti Shells, uncooked
3 medium zucchini, grated
2 tsp. garlic powder
1 cup Italian-style bread crumbs
1 1/2 oz. pepperoni slices, torn into small pieces
1 large egg white
Sauce:
3 cups low-sodium tomato sauce
1 tsp. dried oregano
1 tsp. dried basil
3 oz. part-skim mozzarella cheese, grated
1/4 cup grated Parmesan cheese





Recipe



Prepare pasta according to package directions.

While pasta is cooking, preheat oven to 450-o 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
23.4 g Protein
69.4 g Carbohydrates
12.6 g Fat
25.6 mg Cholesterol
709 mg Sodium
Calories from Fat 23%