Spinach-Stuffed Appetizer Shells
Makes 9 servings
Image © Publications International, Ltd.
Spinach-Stuffed Appetizer Shells
Ingredients
18
jumbo pasta shells (about 6 ounces)
1
package (10 ounces) frozen chopped spinach, thawed and well drained
1
can (8 ounces) water chestnuts, drained and chopped
3/4
cup fat-free ricotta cheese
1/2
cup reduced-fat mayonnaise
1/4
cup finely chopped carrot
3
tablespoons finely chopped onion
3/4
teaspoon garlic powder
3/4
teaspoon hot pepper sauce
1.
Cook shells according to package directions, omitting salt. Rinse under cold running water until shells are cool; drain well.
2.
Combine remaining ingredients in medium bowl; mix well.
3.
Fill each shell with about 3 tablespoons spinach mixture; cover. Refrigerate up to 12 hours before serving. Garnish, if desired.
©Publications International, Ltd.
Nutrients per Serving
(2 stuffed shells)
Calories
155
Calories from Fat
29 %
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
2 mg
Carbohydrate
21 g
Fiber
3 g
Protein
6 g
Sodium
172 mg
Dietary exchanges
1 Starch
1 Vegetable
1 Fat
Printed from diabeticcooking.com
Spinach-Stuffed Appetizer Shells
