Spicy Cheese-Stuffed Shells
Yield
4 servingsPrep
5 minCook
55 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
pasta shells, jumbo
(about 5 ounces) |
* |
| 1 | each |
eggs
beaten |
|
| 1 | cup |
cottage cheese
low-fat, drained |
*
|
| ½ | cup |
Parmesan cheese
grated |
|
| ½ | cup |
mozzarella cheese
part-skim, shredded, 2 ounces |
*
|
| 2 | tablespoons |
parsley leaves
snipped |
|
| ½ | teaspoon |
oregano
dried, crushed |
|
| 1 | dash |
red pepper flakes
ground |
*
|
| 10 | ounces |
tomatoes, canned
with green chilies |
|
| 2 | teaspoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
pasta shells, jumbo
(about 5 ounces) |
* |
| 1 | each |
eggs
beaten |
|
| 237 | ml |
cottage cheese
low-fat, drained |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
mozzarella cheese
part-skim, shredded, 2 ounces |
*
|
| 3E+1 | ml |
parsley leaves
snipped |
|
| 2.5 | ml |
oregano
dried, crushed |
|
| 1 | dash |
red pepper flakes
ground |
*
|
| 289 | ml/g |
tomatoes, canned
with green chilies |
|
| 1E+1 | ml |
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 until slightly thickened and bubbly.
Cook 2 minutes more. Pour sauce over shells in the baking dish.
Bake, covered, in a 375 degree F oven about 25 minutes or until heated through.
