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Post by Katie on Sept 1, 2003 20:38:40 GMT -5
This recipe courtesy of Marty:
20 jumbo pasta shells 1 cup fat-free cottage cheese 1 cup part-skim ricotta 1 cup part-skim mozarella (reserve 1/4 cup for topping) 1 large egg, beaten sprinkle of salt tsp. of parsley 3 cups FF spaghetti sauce (can use meat sauce or add TVP to tomato sauce)
Cook shells and drain. In bowl, combine all ingredients but 1/4 cup mozarella cheese. Stuff shells with cheese mixture. Spread 1/3 cup of spaghetti sauce to cover bottom of a casserole dish. Place stuffed shells in dish. Cover with remaining sauce. Top with reserved 1/4 cup of mozzarella cheese. Cover loosely with aluminum foil. Bake at 350o 30-45 minutes, or until bubbly.
**2 WW points each shell (NOTE: Can use FF versions of the cheeses, and adjust points accordingly.)
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