| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pasta, Sauces |
1 |
Servings |
INGREDIENTS
|
|
SAUCE—– |
| 1 |
tb |
Olive oil |
| 20 |
ml |
Garlic — minced |
| 1 |
tb |
Flour |
| 1 |
c |
Milk |
| 1 |
c |
Mushrooms — saute in ts |
|
|
Oil |
|
|
STUFFING—– |
| 1 |
c |
Dry bread crumbs |
| 1 |
tb |
Olive oil |
| 1 |
|
Sweet potato — grated |
| 12 |
|
Fresh basil leaves — chop |
| 2 |
c |
Spinach |
| 1/2 |
c |
Peas |
| 1 |
|
Eggbeater |
| 1 |
c |
Low-fat ricotta |
| 1 |
tb |
Parmesan |
|
|
Salt and pepper |
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.
Recipe By :
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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