| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
One dish me, Pasta |
4 |
Servings |
INGREDIENTS
| 12 |
|
Dried Jumbo Pasta Shells |
| 1 |
|
Egg; Beaten |
| 1 |
|
Container (12 Oz) Low-Fat Cottage Cheese; Drained |
| 1/2 |
c |
Shredded Mozzarella Cheese |
| 1/4 |
c |
Grated Parmesan Cheese |
| 2 |
tb |
Snipped Fresh Parsley |
| 1/2 |
ts |
Dried Oregano; Crushed |
| 1 |
cn |
(14 1/2 Oz) Italian-Style Stewed Tomatoes; Cut Up |
| 1 |
cn |
(8 Oz) Tomato Sauce |
|
|
Snipped Fresh Parsley |
INSTRUCTIONS
Cook shells about 18 minutes or till tender but still firm. Drain well.
Cool shells in a single layer on a piece of greased foil. Meanwhile, for
filling, stir together egg, cottage cheese, mozzarella cheese, Parmesan
cheese, the 2 tbsp. fresh parsley, and oregano. Spoon a scant 1/4 cup
filling into each cooked shell. Arrange filled shells in a 2-quart square
baking dish. Combine undrained tomatoes and tomato sauce; pour over shells
in baking dish. Bake, covered, in a 350 degree oven for 15 minutes. Uncover
and bake 10-15 minutes more or until heated through. Sprinkle with
additional snipped parsley.
NOTES : Use tongs to avoid tearing shells when lifting out of boiling
water. When spooning filling, use two spoons; one to hold filling, one to
scrape into shell.
Recipe by: Better Homes & Gardens New Cookbook 1996, pg. 360
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Feb
08, 1998
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