| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tuna | 4 | Servings | |
INGREDIENTS
| 24 | Pcs jumbo pasta shells | |
| cooked | ||
| 12 | oz | Tuna in water, drained and |
| flaked | ||
| 1/2 | c | Fat-free cottage cheese |
| 1 | T | Parsley |
| 1/2 | c | Onions, chopped |
| 1 | t | Lemon juice, bottled |
| 1/4 | t | Dill weed |
| 1/2 | c | Fat-free cottage cheese |
| 1/2 | c | Fat-free plain yogurt |
| 1/4 | t | Dill weed |
| 1/8 | t | Garlic powder |
| 2 | T | Fat-free parmesan cheese |
INSTRUCTIONS
Preheat oven to 350. Prepare a 11 x 7" baking pan with cooking spray; set aside. Prepare pasta shells according to package directions; drain. To prepare filling combine tuna, 1/2 cup cottage cheese, parsley, onions, lemon juice, and 1/4 teaspoon dill weed in a mixing bowl. Stuff cooked pasta shells with tuna mixture and place seam side down in prepared pan. To prepare sauce, combine remaining cottage cheese, yogurt, dill weed, and garlic powder. Spoon over pasta shells. Sprinkle with parmesan cheese. Bake for 30 minutes. Posted to Digest eat-lf.v096.n159 Date: Thu, 19 Sep 1996 13:42:32 -0500 From: matejka@bga.com (Anita A. Matejka)
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Nutrition (calculated from recipe ingredients)
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Calories: 331
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 115.1mg
Sodium: 675mg
Potassium: 586.2mg
Carbohydrates: 6g
Fiber: <1g
Sugar: 4.6g
Protein: 56.6g