Spicy Cheese-stuffed Shells

Title: SPICY CHEESE-STUFFED SHELLS

Categories: Pasta, Cheese/eggs, Italian, Low-cal

Yield: 4 servings

8 Jumbo shells

-ounces)

1 Beaten egg

1 c Low-fat cottage cheese,

-drained

1/2 c Grated parmesan cheese

1/2 c Shredded part-skim

-mozzarella chees (2 ounces)

2 tb Snipped parsley

1/2 ts Dried oregano, crushed

1 ds Ground red pepper

10 oz Can tomatoes with green

-chillies

2 ts Cornstarch

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 1/4 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

375 oven about 25 minutes or till heated through. Makes 4 servings.

320 cal/servings (26% from fat),

23 g pro,

9 g fat

2 1/2 meat,

2 bread,

1/2 vegetable,

1/2 fat Source: LowCal Recipes, Better Homes and Gardens, 1992 --