Stuffed With Shrimp Italian Shells - Butter Busters^ Recipe

Stuffed With Shrimp Italian Shells - Butter Busters^ Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
16 each: Jumbo macaroni shells,
1/2 cup: Nonfat ricotta cheese,
-cooked,
1 cup: Fresh tomato, diced
1 each: Tb liquid Butter Buds or,
2 cup: Hunts light spaghetti sauce,
-fatfree chicken broth,
1 each: Tb wine vinegar,
1/2 cup: Diced onion, 1 small
1/2 t: Thyme,
1/2 cup: Diced celery, 1 medium rib
1/4 t: Ground pepper,
1 t: Minced garlic,
1/2 cup: Grated nonfat mozzarella,
2 can: , (4 1/2oz) tiny shrimp,
-cheese,
-rinsed and drained,
2 each: 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


Source from luhu.jp