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    You are in: Home / Recipes / Low Fat Vegetable Stuffed Jumbo Shells Recipe
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    Low Fat Vegetable Stuffed Jumbo Shells

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    45 mins

    30 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook and drain pasta as directed on package, just until al dente.
    2. 2
      Heat broth to boiling in 2 quart saucepan.
    3. 3
      Stir in carrot and potato; cook 2 to 4 minutes until crisp tender.
    4. 4
      Stir in zucchini and broccoli; cook 1 minute.
    5. 5
      Drain vegetables, reserving liquid.
    6. 6
      Heat oven to 400 F.
    7. 7
      Mix vegetables, basil, 1 tablespoon of cheese and 1 tablespoon of breadcrumbs.
    8. 8
      Fill cooked shells with mixture.
    9. 9
      Pour reserved vegetable liquid into a square baking dish, 8X8 inches.
    10. 10
      Place shells in dish.
    11. 11
      Mix remaining cheese and bread crumbs and sprinkle over shells.
    12. 12
      Bake 10 to 12 minutes or until crumb mixture is golden brown.
    13. 13
      When serving, spoon liquid over shells.

    Ratings & Reviews:

    • on March 13, 2009

      Haven't tried this recipe yet, but plan on doing so this weekend. I was looking for something just like this, as I really need to eat lower cholesterol and fat. Will rate soon

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Low Fat Vegetable Stuffed Jumbo Shells

    Serving Size: 1 (291 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 384.5
     
    Calories from Fat 21
    49%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.7 g
    3%
    Cholesterol 2.2 mg
    0%
    Sodium 85.3 mg
    3%
    Total Carbohydrate 76.0 g
    25%
    Dietary Fiber 4.7 g
    19%
    Sugars 3.3 g
    13%
    Protein 14.1 g
    28%

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