Recipe
Servings and Ingredients
Ingredients
Serves 6
Quantity | Ingredient | Add |
---|---|---|
2 tsp. Hy-Vee Select garlic-flavored olive oil | ||
1 (8 oz) container sliced mushrooms | ||
¼ c. sliced roasted red peppers, drained | ||
2 tbsp. sun-dried tomatoes | ||
¼ c. Greek olives, pitted | ||
1 (15 oz) container Hy-Vee low-fat ricotta cheese | ||
½ c. Hy-Vee shredded Parmesan cheese | ||
24 large pasta shells, cooked, drained | ||
1 (25 oz) jar Emeril's home-style marinara | ||
1 c. Hy-Vee shredded 2% mozzarella cheese |
Directions
- Preheat oven to 400 degrees. Heat oil in a medium skillet; sauté mushrooms until tender, about 5 minutes.
- Combine mushrooms, peppers, tomatoes and olives in a food processor. Process until smooth.
- Stir together mushroom mixture, ricotta cheese and Parmesan cheese. Stuff each shell with about 1 tbsp mixture.
- Pour 1/2 cup marinara on the bottom of a 9-by-13-inch baking dish. Place filled shells in dish. Top with remaining marinara; sprinkle with cheese. Bake, uncovered, 10 minutes or until cheese is melted.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 45mg
- Sodium: 590mg
- Total Carbohydrates: 36g
- Protein: 23g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 2%
0%
Iron 10%
0%
Calcium 40%
Recipe Source:
Hy-Vee Seasons Women's 2008.