| 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)
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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