Stuffed shells
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Turkey; ground/cooked |
| 1 | 8 oz pkg mushrooms; sliced | |
| ½ | cup | Onions; chopped |
| ½ | cup | Bell peppers; chopped |
| 2 | Cl Garlic; minced | |
| 2 | cans | 14.5 oz tomatoes; crushed |
| 1 | 6 oz can tomato paste | |
| 1 | teaspoon | Granulated sugar |
| 3 | teaspoons | Oregano |
| 3 | teaspoons | Basil |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Black pepper |
| 1 | 12 oz pkg jumbo pasta shells | |
| 1 | pack | 24 oz fat-free cottage cheese |
| 3 | cups | Fat-free mozzarella cheese |
| ½ | cup | Fat-free parmesan cheese |
| 2 | Egg whites | |
| 1 | tablespoon | Parsley |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
Directions
MY OWN SPAGHETTI SAUCE
STUFFING FOR SHELLS
Recipe by: Mr. Food Cooks Like Mama 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.