Stuffed Pasta Shells

Health Highlights

Ingredients

12 shell(s)	Jumbo pasta shells, dry
1/2 cup	White onion (chopped finely)
1 1/2 cup	Crushed tomatoes canned
1 dash	Salt
1 dash	Black pepper
1 dash	Cayenne pepper
3 sprig	Cilantro (coriander) (fresh, chopped)
1/3 cup shredded	Monterey jack cheese

Preheat oven to 425F
Cook jumbo pasta shells in a large pot of water until cooked but still firm (al dente).Drain and set aside to cool.
Once shells are cool to the touch, spoon Vegetarian Chili into the shells and set aside.
Mix onions, bell peppers, tomatoes, salt, black pepper, cayenne and cilantro together to make the tomato sauce.
Pour half of the tomato sauce into an 8-inch square or round baking dish and arrange stuffed shells on top.
Pour remaining tomato sauce over shells and sprinkle shredded Monterey Jack cheese on top.
Cover with aluminum foil and bake for 30 minutes. Remove foil half way through. Shells are ready when cheese is melted and shells are warmed through. Let cool for 5-10 minutes before serving.

Calories 179

Calories from fat 31

Calories from saturated fat 16.5

Total Fat 3.4 g

Saturated Fat 1.8 g

Trans Fat 0

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 0.9 g

Cholesterol 10.2 mg

Sodium 302 mg

Potassium 370 mg

Total Carbohydrate 31 g

Dietary Fiber 3.2 g

Sugars 6.0 g

Protein 7.9 g