Microwave Stuffed Shells

Microwave Stuffed Shells

16 jumbo pasta shells

1 carrot, finely chopped

3 scallions, finely chopped

1 tsp canola oil

1 1/2 cups finely chopped broccoli florets

1 Tbsp chopped fresh basil or 1 tsp dried basil

1 clove garlic, minced

1 container (15 oz) fat free or low fat ricotta cheese

1/2 cup grated Parmesan cheese, divided

1 1/2 cups tomato sauce

Cook pasta in boiling water and drain and cool slightly. Combine carrot, scallion and oil in a microwaveable bowl. Cover with vented plastic wrap and cook on high 2 minutes. stir in broccoli, basil and garlic. Cover and cook 3 minutes. Add ricotta and all but 2 Tbsp of the Parmesan. Stir until well blended. Spoon into shells. Place shells in 8" square dish. Top with tomato sauce. Cook on medium 7 minutes or until shells are heated through (rotate dish once during cooking.) Sprinkle with remaining Parmesan cheese. 4 to 5 servings.
submitted by: Saralynn Jensen