Spicy cheese-stuffed shells
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Jumbo shells (about 5 ounces) | |
| 1 | Beaten egg | |
| 1 | cup | Low-fat cottage cheese, drained |
| ½ | cup | Grated parmesan cheese |
| ½ | cup | Shredded part-skim mozzarella chees (2 ounces) |
| 2 | tablespoons | Snipped parsley |
| ½ | teaspoon | Dried oregano, crushed |
| 1 | dash | Ground red pepper |
| 10 | ounces | Can tomatoes with green chillies |
| 2 | teaspoons | Cornstarch |
Directions
Cook shells for about 18 minutes. Rinse in cool water; drain well.
Combine egg, cottage cheese, parmesan cheese, mozzarella, parsley,oregano, and red pepper. Spoon about ¼ cup into each shell; place shells in a 10 x 6 x 2 inch baking dish.
In a small saucepan combine undrained tomatoes with chilies with cornstarch. Cook and stir over medium heat till slightly thickened and bubbly. Cook 2 minutes more. Pour sauce over shells in the baking dish. Bake, covered, in a 375 oven about 25 minutes or till heated through. Makes 4 servings.
320 cal/servings (26% from fat), 23 g pro, 35 g carbo., 9 g fat 2½ meat, 2 bread, ½ vegetable, ½ fat Source: LowCal Recipes, Better Homes and Gardens, 1992