Spicy cheese-stuffed shells

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

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