Yield: 8 Servings
|1 pounds||Eggplant; peeled, cubed|
|1 \N||Sweet red pepper; large diced|
|1 \N||Sweet green pepper; large diced|
|½ pounds||Small pasta shells|
|2 cups||Onion and garlic tomato pasta sauce (homemade or otherwise)|
|12 ounces||Fatfree cottage cheese|
|1 carton||(8-oz) fatfree yoghurt|
|1 tablespoon||All purpose flour|
|1 teaspoon||Dry oregano|
|¼ teaspoon||Black pepper; freshly ground|
|¼ cup||Grated fatfree Parmesan cheese|
Date: Fri, 3 May 96 18:07 PDT
From: tmead@... (Thaddeus Mead) Boil eggplant and peppers, covered for 4 minutes. Remove with slotted spoon to colander, drain. (reserve water) (I Steam these vegetables).
Add pasta to boiling water, cook 8 minutes. Drain in colander, spread in 13X9X2-inch baking dish. Stir together tomato sauce and cinnamon, spoon over pasta. Press excess liquids out of vegetables. Spoon on top of sauce.
Cool. Cover with foil. Refrigerate. This can be refrigerated up to 2 days.
Combine cottage cheese, yogurt, flour, oregano, salt, pepper and 2 tbsp ff parmesan cheese in medium size bowl. Refrigerate. Also can be refrigerated up to 2 days. Stir cheese.Pour over casserole.
Bake, covered, in preheated 400 degree oven for 40 minutes. Uncover, sprinkle with remaining Parmesan. Bake 15 minutes until top is golden. Bon appetit. From Catherine on beautiful Vancouver Island.
FATFREE DIGEST V96 #123
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .