Stuffed Shells W/Veggies

Recipe Ingredients

		Sauce
1 tablespoon	15ml	Olive oil
2		Garlic - minced
1 tablespoon	15ml	Flour
1 cup	237ml	Milk
1 cup	237ml	Mushrooms - saute in ts oil
		Stuffing
1 cup	146g / 5.1oz	Dry bread crumbs
1 tablespoon	15ml	Olive oil
1		Sweet potato - grated
12		Fresh basil leaves - chop
2 cups	474ml	Spinach
1/2 cup	118ml	Peas
1		Eggbeater
1 cup	237ml	Low-fat ricotta
1 tablespoon	15ml	Parmesan
		Salt and pepper

Recipe Instructions

SAUCE- Put oil in pan and add garlic and flour. Stir, making a roux. Add milk and cook to thicken. Add sauteed mushrooms. STUFFING-In oil add crumbs and stir until brown. Mix sweet potato, basil, peas and spinach. Add salt, pepper, eggbeater and ricotta. Stuff shells. Put in pan. Pour over sauce. Sprinkle top with bread crumbs and Parmesan. Bake at 250~ until hot and bubbly.

Source:
Michele Urvater

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