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