Vegetarian

Vegetable Stuffed Shells takes several minutes to prepare.

Vegetable Stuffed Shells takes several minutes to cook.

Vegetable Stuffed Shells makes 5 servings.

The ingredients for Vegetable Stuffed Shells are:

20 Jumbo Shells
1 cup, chopped Onions
1/2 cup, chopped Green Peppers (bell peppers)
2 cups, sliced Mushrooms, fresh
15 oz. Ricotta cheese, fat-free
2 cups Mozzarella Cheese, Fat/Free, Shredded
2 Tbsp. I Can't Believe It's Not Butter, Light Spread (Soft)

Here is how you make Vegetable Stuffed Shells:

Cook shells until just done. Rinse in cold water and set aside.In a skillet over medium heat, saut? margarine, onions and peppers until onions are translucent. Add mushrooms and continue cooking until mushrooms has softened. Remove to a mixing bowl and add the ricotta and half the mozzarella. Mix together.Evenly distribute the mixture into the cooled shells and place in a glass baking dish sprayed with cooking spray. Top with remaining mozzarella. Cover with aluminum foil and bake at 375 degrees for 20 minutes. Serve with tomato sauce if desired.Serving Size: Makes 5 servings, 4 shellsNumber of Servings: 5Recipe submitted by SparkPeople user HOYTCA.

The nutritional information for Vegetable Stuffed Shells is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 286.1

• Total Fat: 2.7 g
• Cholesterol: 23.0 mg
• Sodium: 574.4 mg
• Total Carbs: 38.7 g
• Dietary Fiber: 2.2 g
• Protein: 26.7 g

Vegetable Stuffed Shells is Italian cuisine.

The dietary needs meet for Vegetable Stuffed Shells is Vegetarian