Antipasto-Stuffed Shells
Prep: 20 minutes
Cook: 10 minutes • Serves: 9
1 can (2.25 ounces) sliced black olives, drained
1/3 (8-ounce) package mozzarella cheese cut into 1/4-inch cubes (about 1/2 cup)
3 (1/4-inch-thick) slices deli salami, cubed (about 1/2 pound)
1/4 cup chopped red onion
1/3 cup chopped, drained banana pepper rings
1/3 cup chopped, drained roasted red peppers
1/3 cup chopped, drained sun-dried tomatoes in oil
1/4 cup chopped parsley plus additional for garnish (optional)
1/4 cup Kraft zesty Italian dressing
1/3 cup shredded 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.
Approximate nutritional values per serving (2 stuffed shells):
295 Calories, 15g Fat (47g Saturated), 37mg Cholesterol, 945mg Sodium,
24g Carbohydrates, 2g Fiber, 2g Sugars, 1g Added Sugars, 13g Protein
Dietitian’s Dish Tip(s):
Use low-sodium marinara and rinse jarred ingredients to reduce salt. Add chickpeas or lentils for fiber and plant-based protein.
