Antipasto-Stuffed Shells
Prep: 20 minutes
Cook: 10 minutes • Serves: 9
1/2 (16-ounce) box pasta shells (about 18 shells)
1 can (2.25 ounces) sliced PICS black olives, drained
1/3 (8-ounce) package PICS mozzarella cheese, cut into 1/4-inch cubes (about 1/2 cup)
3 (1/4-inch-thick) slices deli Market 32 salami, cubed (about 1/2 pound)
1/4 cup chopped Market 32 red onion
1/3 cup chopped, drained PICS banana pepper rings
1/3 cup chopped, drained roasted Full Circle red peppers
1/3 cup chopped, drained sun-dried tomatoes in oil
1/4 cup chopped PICS parsley plus additional for garnish (optional)
1/4 cup PICS Italian dressing
1/3 cup shredded PICS Parmesan cheese
1. Prepare pasta as label directs; drain, rinse with cold water and cool completely.
2. In large bowl, stir olives, mozzarella cheese, salami, onion, pepper rings, red peppers, tomatoes, parsley and dressing. Makes about 5 cups.
3. Stuff shells with antipasto mixture; sprinkle with Parmesan cheese. Serve shells garnished with parsley, if desired. Makes 18 stuffed shells.
Serving Size: 2 stuffed shells
Approximate nutritional values per serving:
295 Calories, 15g Fat, 47g Saturated Fat, 37mg Cholesterol, 945mg Sodium,
24g Carbohydrates, 2g Fiber, 2g Sugars, 1g Added Sugars, 13g Protein