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Pasta Shell Appetizers
18 jumbo pasta shells 10 ounces frozen chopped spinach -- thawed & drained 8 ounces water chestnuts -- drained and chopped 3/4 cup nonfat ricotta cheese 1/2 cup mayonnaise 1/4 cup carrot -- finely chopped 3 tablespoons onion -- finely chopped 3/4 teaspoon garlic powder 3/4 teaspoon hot pepper sauce
Cook pasta according to package directions. Rinse under cold water until shells are cool; drain well. Combine remaining ingredients in medium bowl; mix well. Fill each shell with approximately 3 tablespoons spinach mixture; cover. Refrigerate up to 12 hours before serving.
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