Vegetarian Pasta Shells

• 1/2 cup chopped green onions
• 1/2 cup shredded carrot
• 1/2 cup diced yellow summer squash
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 2 cups reduced-fat ricotta cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 2 egg whites
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 cups meatless spaghetti sauce, divided
• 15 jumbo pasta shells, cooked and drained
• 1/2 cup shredded Parmesan cheese

1. In a nonstick skillet, saute the onions, carrot and squash in oil until tender. Add garlic; saute 1 minute longer. Stir in the ricotta, mozzarella, egg whites, basil, salt and pepper.
2. Spread 1 cup of spaghetti sauce into a 3-qt. baking dish coated with cooking spray. Stuff pasta shells with cheese mixture; arrange in prepared dish. Top with the remaining spaghetti sauce; sprinkle with Parmesan.
3. Cover and bake at 350u0b0 for 40-45 minutes or until heated through.

green onions, shredded carrot, olive oil, garlic, ricotta cheese, mozzarella cheese, egg whites, fresh basil, salt, pepper, spaghetti sauce, pasta shells, parmesan cheese

Taken from www.tasteofhome.com/recipes/vegetarian-pasta-shells/ (may not work)