| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pasta |
6 |
Servings |
INGREDIENTS
|
|
-Spaghetti Sauce-(my own recipe) |
| 1 |
lb |
Ground turkey — cooked |
| 8 |
oz |
Pkg mushrooms — sliced |
| 1/2 |
c |
Onions — chopped |
| 1/2 |
c |
Bell peppers — chopped |
| 2 |
|
Cloves garlic — minced |
| 2 |
|
14 5 oz cans tomatoes — crushed |
| 6 |
oz |
Can tomato paste |
| 1 |
ts |
Granulated sugar |
| 3 |
ts |
Oregano |
| 3 |
ts |
Basil |
| 2 |
ts |
Salt |
| 1 |
ts |
Black pepper —Stuffing for Shells— |
| 12 |
oz |
Pkg jumbo pasta shells |
| 24 |
oz |
Pkg fat-free cottage cheese |
| 3 |
c |
Fat-free mozzarella cheese |
|
|
(I use Healthy |
| 1/2 |
c |
Fat-free Parmesan cheese (I use Weight Wat |
| 2 |
|
Egg whites |
| 1 |
tb |
Parsley |
| 1 |
ts |
Salt |
| 1/2 |
ts |
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, salt, 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 chesse 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.
Recipe By : Mr. Food Cooks Like Mama
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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