Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground chicken breast - skinless, cooked

  2. 8 oz 227g Mushrooms - sliced

  3. 1/2 cup 31g / 1.1oz Onions - chopped

  4. 1/2 cup 73g / 2.6oz Bell peppers - chopped

  5. 2 Garlic - minced

  6. 29 oz 823g Crushed tomatoes

  7. 6 oz 170g Tomato paste

  8. 1 teaspoon 5ml Granulated sugar

  9. 3 teaspoons 15ml Oregano

  10. 3 teaspoons 15ml Basil

  11. 1 teaspoon 5ml Black pepper Stuffing For Shells

  12. 24 Jumbo pasta shells

  13. 24 oz 681g Fat-free cottage cheese

  14. 3 cups 438g / 15oz Fat-free mozzarella cheese

  15. 1/2 cup 73g / 2.6oz Fat-free parmesan cheese

  16. 2 Egg whites

  17. 1 tablespoon 15ml Parsley

  18. 1 teaspoon 5ml Salt

  19. 1/2 teaspoon 2 1/2ml Black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To prepare spaghetti sauce, sauteemushrooms, 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, and pepper. Bring to a boil; reduce heat. Cover; and simmer for 30 minutes. Then, set aside. Preheat oven at 350F. 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 cheese 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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