| 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 |
tb |
Parsley |
| 1/2 |
c |
Onions; chopped |
| 1 |
ts |
Lemon juice, bottled |
| 1/4 |
ts |
Dill weed |
| 1/2 |
c |
Fat-free cottage cheese |
| 1/2 |
c |
Fat-free plain yogurt |
| 1/4 |
ts |
Dill weed |
| 1/8 |
ts |
Garlic powder |
| 2 |
tb |
Fat-free parmesan cheese |
INSTRUCTIONS
FILLING
SAUCE
TOPPING
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)
A Message from our Provider:
“Lust and selfishness do not equal love”