Spinach-Stuffed Appetizer Shells

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.

Dietary exchanges

1 Starch

1 Vegetable

1 Fat

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