| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Pasta/, Rice | 6 | Servings | |
INGREDIENTS
| 1 | lb | Ground chicken breast |
| skinless cooked | ||
| 8 | oz | Mushrooms, sliced |
| 1/2 | c | Onions, chopped |
| 1/2 | c | Bell peppers, chopped |
| 2 | Cloves garlic, minced | |
| 29 | oz | Crushed tomatoes |
| 6 | oz | Tomato paste |
| 1 | t | Granulated sugar |
| 3 | t | Oregano |
| 3 | t | Basil |
| 1 | t | Black pepper |
| 24 | Pcs jumbo pasta shells | |
| 24 | oz | Fat-free cottage cheese |
| 3 | c | Fat-free mozzarella cheese |
| 1/2 | c | Fat-free parmesan cheese |
| 2 | Egg whites | |
| 1 | T | Parsley |
| 1 | t | Salt |
| 1/2 | t | Black pepper |
INSTRUCTIONS
To prepare spaghetti sauce, saute mushrooms, onions, peppers, and garlic until tender. Then, add meat and cook until no pink remains. Drain. Stir in undrained tomatoes, tomato paste, sugar, oregano, basil, and pepper. Bring to a boil; reduce heat. Cover; and simmer for 30 minutes. Then, set aside. Preheat oven at 350. To prepare stuffing, bring water to a boil in a large pot and add shells. Return to a boil, then continue cooking for 5 to 6 minutes more, or until shells are barely tender. Drain and set aside on flat baking sheet (to prevent sticking). In a mixing bowl, combine cottage cheese, 2 cups mozzarella cheese, Parmesan cheese, egg whites, parsley, salt, and pepper. Pour 1 cup of spaghetti sauce onto bottom of a 13 x 9 x 2" pan. Fill each shell generously with cheese mixture, about 1 tablespoon in each shell. Place filled shells in pan. Pour remaining spaghetti sauce over each shell, then top with remaining mozzarella cheese. Bake for 45 minutes or until golden. Posted to Digest eat-lf.v096.n159 Date: Thu, 19 Sep 1996 20:19:42 -0500 From: matejka@bga.com (Anita A. Matejka)
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Nutrition (calculated from recipe ingredients)
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Calories: 488
Calories From Fat: 153
Total Fat: 17.3g
Cholesterol: 118.4mg
Sodium: 1882.4mg
Potassium: 1118.4mg
Carbohydrates: 21.4g
Fiber: 4.1g
Sugar: 13.1g
Protein: 62g