Three cheese stuffed shells
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Dried Jumbo Pasta Shells | |
| 1 | Egg; Beaten | |
| 1 | Container (12 Oz) Low-Fat Cottage Cheese; Drained | |
| ½ | cup | Shredded Mozzarella Cheese |
| ¼ | cup | Grated Parmesan Cheese |
| 2 | tablespoons | Snipped Fresh Parsley |
| ½ | teaspoon | Dried Oregano; Crushed |
| 1 | can | (14 1/2 Oz) Italian-Style Stewed Tomatoes; Cut Up |
| 1 | can | (8 Oz) Tomato Sauce |
| Snipped Fresh Parsley | ||
Directions
Cook shells about 18 minutes or till tender but still firm. Drain well.
Cool shells in a single layer on a piece of greased foil. Meanwhile, for filling, stir together egg, cottage cheese, mozzarella cheese, Parmesan cheese, the 2 tbsp. fresh parsley, and oregano. Spoon a scant ¼ cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish. Combine undrained tomatoes and tomato sauce; pour over shells in baking dish. Bake, covered, in a 350 degree oven for 15 minutes. Uncover and bake 10-15 minutes more or until heated through. Sprinkle with additional snipped parsley.
NOTES : Use tongs to avoid tearing shells when lifting out of boiling water. When spooning filling, use two spoons; one to hold filling, one to scrape into shell.
Recipe by: Better Homes & Gardens New Cookbook 1996, pg. 360 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Feb 08, 1998
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