Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 ea Jumbo macaroni shells, 1/2 c Nonfat ricotta cheese
-cooked 1 c Fresh tomato, diced
1 ea Tb liquid Butter Buds or 2 c Hunts light spaghetti sauce
-fatfree chicken broth 1 ea Tb wine vinegar
1/2 c Diced onion (1 small) 1/2 t Thyme
1/2 c Diced celery (1 medium rib) 1/4 t Ground pepper
1 t Minced garlic 1/2 c Grated nonfat mozzarella
2 cn (4 1/2oz) tiny shrimp, -cheese
-rinsed and drained 2 ea Tb chopped parsley, optional

In nonstick fry pan over medium heat, cook onion, celery and garlic in
Butter Buds about 2-3 minutes until crisp and tender. Add shrimp,
ricotta, half diced tomatoes, 1 cup spaghetti sauce, vinegar, thyme
and pepper, cook 2-4 minutes until heated through. Remove from heat.
Spoon into shells. To a cleaned out skillet add remaining spaghetti
sauce and diced tomatoes; stir to mix well. Arrange shells, fillling
side up in a casserole dish that has been sprayed with Pam. Pour
remaining sauce over shells and sprinkle with grated cheese. Sprinkle
with chopped parsley if using. Bake at 350F. 15-20 minutes or until
cheese melts. Per serving: 185 cal., 1.3 g fat (6%), 56mg chol., 2g
fiber, 14g pro., 29g carb., 501mg sod. Butter Busters by Pam Mycoskie
ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-26-95

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