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.

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