| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Pasta, Cheese/eggs, Italian, Low-cal | 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 | tb | Snipped parsley |
| 1/2 | ts | Dried oregano, crushed |
| 1 | ds | Ground red pepper |
| 10 | oz | Can tomatoes with green chillies |
| 2 | ts | Cornstarch |
| 4 | servings. |
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 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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