Feta Stuffed Pasta Shells
Yield
48 appetizersPrep
10 minCook
5 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 48 | large |
pasta shells
|
*
|
| ¾ | cup |
feta cheese
crumbled |
|
| ¾ | cup |
sweet red bell peppers
finely diced |
|
| 12 | each |
black olives
pitted, finely chopped |
*
|
| ¼ | cup |
walnuts
finely chopped |
|
| 2 | teaspoons |
parsley leaves
fresh |
|
| ½ | teaspoon |
oregano
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 48 | large |
pasta shells
|
*
|
| 177 | ml |
feta cheese
crumbled |
|
| 177 | ml |
sweet red bell peppers
finely diced |
|
| 12 | each |
black olives
pitted, finely chopped |
*
|
| 59 | ml |
walnuts
finely chopped |
|
| 1E+1 | ml |
parsley leaves
fresh |
|
| 2.5 | ml |
oregano
dried |
|
Directions
In pot of boiling water, cook pasta shells as directed on package (till al dente).
Rinse until cold water.
Drain well, arrange shells on large microwave safe serving dish.
Set aside.
In bowl, combine feta, red pepper, olives, walnuts, parsley and oregano.
Fill each pasta shells with about 1 teaspoon of feta cheese mixture.
Use toothpick to skewer each shell.
Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or until heated through.
