Stuffed Shells W/veggies Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN VGHC42A
SAUCE
1 tbsp: Olive oil,
2 centiliter: Garlic, minced
1 tbsp: Flour,
1 cup: Milk,
1 cup: Mushrooms, saute in ts oil
STUFFING
1 cup: Dry bread crumbs,
1 tbsp: Olive oil,
1: Sweet potato, grated
12: Fresh basil leaves, chop
2 cup: Spinach,
1/2 cup: Peas,
1: Eggbeater,
1 cup: Low-fat ricotta,
1 tbsp: Parmesan,
Salt and pepper,
Directions:
SAUCE- Put oil in pan and add garlic and flour. Stir, making a roux. Add
milk and cook to thicken. Add sauteed mushrooms. STUFFING-In oil add crumbs
and stir until brown. Mix sweet potato, basil, peas and spinach. Add salt,
pepper, eggbeater and ricotta. Stuff shells. Put in pan. Pour over sauce.
Sprinkle top with bread crumbs and Parmesan. Bake at 250~ until hot and
bubbly.
Source from luhu.jp
milk and cook to thicken. Add sauteed mushrooms. STUFFING-In oil add crumbs
and stir until brown. Mix sweet potato, basil, peas and spinach. Add salt,
pepper, eggbeater and ricotta. Stuff shells. Put in pan. Pour over sauce.
Sprinkle top with bread crumbs and Parmesan. Bake at 250~ until hot and
bubbly.
Source from luhu.jp