Pasta Stuffed Pizza-Style
Yield
3 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | each |
pasta, jumbo shells
or 13 ea manicotti shells, uncooked |
* |
| 3 | medium |
zucchini
grated |
|
| 2 | teaspoons |
garlic powder
|
|
| 1 | cup |
bread crumbs
italian style |
|
| 1 ½ | ounces |
pepperoni slices
torn into small pieces |
*
|
| 1 | large |
egg whites
|
|
| Sauce | |||
| 3 | cups |
tomato sauce
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
basil
dried |
*
|
| 3 | ounces |
mozzarella cheese
part-skim, grated |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | each |
pasta, jumbo shells
or 13 ea manicotti shells, uncooked |
* |
| 3 | medium |
zucchini
grated |
|
| 1E+1 | ml |
garlic powder
|
|
| 237 | ml |
bread crumbs
italian style |
|
| 43.3 | ml/g |
pepperoni slices
torn into small pieces |
*
|
| 1 | large |
egg whites
|
|
| Sauce | |||
| 7.1E+2 | ml |
tomato sauce
|
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
basil
dried |
*
|
| 86.7 | ml/g |
mozzarella cheese
part-skim, grated |
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Prepare pasta according to package directions.
While pasta is cooking, preheat oven to 450℉ (230℃). Toss the zucchini with the garlic powder and put it into a colander. Let it sit 5 minutes and then squeeze out as much moisture as possible. In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and egg white, stirring well. In a medium mixing bowl, stir together the ingredients for the sauce.
When pasta is done, drain well. Rinse with cold water and drain again. Stuff the shells with the filling mixture and arrange them in a 9 x 13 x 2-inch pan. Spoon the sauce over pasta and sprinkle with the mozzarella and Parmesan cheeses. Bake uncovered 15 to 20 minutes or until the cheese has melted.
