KitchenAid STAND MIXER K5SS Instructions And Recipes Manual page 29

KitchenAid Baked
Pastry Shell
(see page 51)
1 tablespoon oil
1 small onion, chopped
1 medium green bell
pepper, chopped
8 oz. sliced fresh
mushrooms
1 ⁄ cups fat-free egg
1
2
substitute
⁄ cup low-fat milk
1
3
1 tablespoon chopped
fresh parsley
1 teaspoon salt
5 drops hot pepper sauce
1 cup (4 oz.) reduced-fat
shredded Swiss cheese
CHEESE-STUFFED SHELLS
⁄ cup fat-free egg
1
2
substitute or 2 eggs
1 container (15 oz.)
no-fat ricotta cheese
2 cups shredded part-
skim mozzarella cheese
⁄ cup grated Parmesan
1
4
cheese
2 teaspoons dried parsley
leaves
2 teaspoons no-salt herb
and garlic seasoning
24 jumbo pasta shells,
cooked and drained
2 cups prepared
Marinara Sauce
GARDEN QUICHE
Follow procedure for Baked Pastry Shell. Cool
10 minutes. Reduce oven temperature to 350°F.
Meanwhile, heat oil in large non–stick skillet over
medium–high heat. Add onion and bell pepper.
Cook about 1 minute, stirring frequently. Add
mushrooms. Cook and stir about 2 minutes, or until
vegetables are tender. Set aside.
Place egg substitute, milk, parsley, salt, and hot
pepper sauce in mixer bowl. Attach bowl and wire
whip to mixer. Turn to Speed 2 and mix about
1 minute.
Sprinkle half of cheese in pastry shell. Top with
vegetables. Pour egg substitute mixture over
vegetables. Top with remaining cheese. Bake at
350°F for 30 to 35 minutes, or until knife inserted
in center comes out clean. Let stand 5 minutes
before serving.
Yield: 8 servings.
Per serving (filling and crust): About 227 cal,
10 g pro, 19 g carb, 12 g fat, 8 mg chol, 636 mg sod.
Place egg substitute, ricotta cheese, mozzarella
cheese, Parmesan cheese, parsley, and seasoning in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about 30 seconds, or until
combined.
Fill each shell with 2 to 3 tablespoons cheese
mixture. Place filled shells in 13x9x2-inch baking
pan. Pour Marinara Sauce over shells. Cover pan
with foil. Bake at 350°F for 30 to 35 minutes, or
until bubbly.
Yield: 4 to 6 servings.
Per serving: About 527 cal, 46 g pro, 56 g carb,
15 g fat, 57 mg chol, 865 mg sod.
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