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| Stuffed Pasta Shells Recipe |
Category: Rice
Rating:
N/A
Servings: 6
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Ingredients
----SPAGHETTI SAUCE----
1 lb ground chicken breast, skinless; cooked
8 oz mushrooms; sliced
1/2 cup onions; chopped
1/2 cup bell peppers; chopped
2 cloves garlic; minced
29 oz crushed tomatoes
6 oz tomato paste
1 teaspoon granulated sugar
3 teaspoon oregano
3 teaspoon basil
1 teaspoon black pepper
----STUFFING FOR SHELLS----
24 pcs jumbo pasta shells
24 oz fat-free cottage cheese
3 cup fat-free mozzarella cheese
1/2 cup fat-free parmesan cheese
2 egg whites
1 tablespoon parsley
1 teaspoon salt
1/2 teaspoon black pepper
Cooking Directions:
To prepare spaghetti sauce, saute mushrooms, 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 350. 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. Posted to Digest eat-lf.v096.n159
rice
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