8 Jumbo shells (about 5
-ounces)
1 Egg; beaten
1 c Low-fat cottage cheese;
-drained
1/2 c Parmesan cheese; grated
1/2 c Part-skim mozzarella cheese (2 oz);
grated
2 tb Parsley; snipped
1/2 ts Dried oregano; crushed
1 ds Ground red pepper
1 cn Tomatoes with green chiles (10 oz)
2 ts Corn starch
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 10x6x2" baking dish.
In a small saucepan combine undrained tomatoes with chiles with
corn starch. Cook and stir over medium heat till slightly thickened
and bubbly. Cook 2 minutes more. Pour sauce over shells in the
baking dish. Bake, covered, in a 375 F oven about 25 minutes or
until heated through.
320 cal/servings (26% from fat), 23 g pro, 35 g carbs, 9 g fat
2 1/2 meat, 2 bread, 1/2 vegetable, 1/2 fat
Source: LowCal Recipes, Better Homes and Gardens, 1992
