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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Italian Cheese/eggs, Italian, Low-cal, Pasta 4 Servings

INGREDIENTS

8 Jumbo shells, about 5
ounces
1 Beaten egg
1 c Low-fat cottage cheese
drained
1/2 c Grated parmesan cheese
1/2 c Shredded part-skim
mozzarella chees 2
ounces
2 T Snipped parsley
1/2 t Dried oregano, crushed
1 ds Ground red pepper
10 oz Can tomatoes with green
chillies
2 t Cornstarch

INSTRUCTIONS

Cook shells for about 18 minutes.  Rinse in cool water; drain well.
Combine egg, cottage cheese, parmesan cheese, mozzarella,
parsley,oregano, and red pepper.  Spoon about 1/4 cup into each  shell;
place shells in a 10 x 6 x 2 inch baking dish.  In a small saucepan
combine undrained tomatoes with chilies with  cornstarch. Cook and stir
over medium heat till slightly thickened and  bubbly.  Cook 2 minutes
more. Pour sauce over shells in the baking  dish. Bake, covered, in a
375 oven about 25 minutes or till heated  through. Makes 4    servings.
320 cal/servings (26% from fat), 23 g pro, 35 g carbo., 9 g fat 2 1/2
meat, 2 bread, 1/2 vegetable, 1/2 fat Source: LowCal Recipes, Better
Homes and Gardens, 1992  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 271
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 81.3mg
Sodium: 953.9mg
Potassium: 522.5mg
Carbohydrates: 16.9g
Fiber: <1g
Sugar: 12.1g
Protein: 26.6g


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