Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

30 Jumbo Shells; OR...
13 -Manicotti Shells, uncooked
3 md Zucchini; grated
2 ts Garlic powder
1 c Italian-style bread crumbs
1 1/2 oz Pepperoni slices
- torn into small pieces
1 lg Egg white

---------------------------SAUCE--------------------------------
3 c Low-sodium tomato sauce
1 ts Dried oregano
1 ts Dried basil
3 oz Part-skim mozzarella cheese
-- grated
1/4 c Grated Parmesan cheese

Prepare pasta according to package directions.

While pasta is cooking, preheat oven to 450 degrees F. 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.

Each serving provides: 476 Calories; 23.4 g Protein; 69.4 g
Carbohydrates; 12.6 g Fat; 25.6 mg Cholesterol; 709 mg Sodium.
Calories from Fat: 23%

Browse by categories