| 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 |
ts |
Granulated sugar |
| 3 |
ts |
Oregano |
| 3 |
ts |
Basil |
| 1 |
ts |
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 |
tb |
Parsley |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
SPAGHETTI SAUCE
STUFFING FOR SHELLS
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)
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”