| 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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