|
|
|
|
 |
|
|
| Three Cheese Stuffed Shells Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 4
|
|
|
Ingredients
12 dried jumbo pasta shells
1 egg; beaten
1 container (12 oz) low-fat cottage c; heese, drained
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
2 tablespoon snipped fresh parsley
1/2 teaspoon dried oregano; crushed
1 can (14 1/2 oz) italian-style stewed to; matoes, cut up
1 can (8 oz) tomato sauce
1 snipped fresh parsley
Cooking Directions:
Cook shells about 18 minutes or till tender but still firm. Drain well. Cool shells in a single layer on a piece of greased foil. Meanwhile, for filling, stir together egg, cottage cheese, mozzarella cheese, Parmesan cheese, the 2 tbsp. fresh parsley, and oregano. Spoon a scant 1/4 cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish. Combine undrained tomatoes and tomato sauce; pour over shells in baking dish. Bake, covered, in a 350 degree oven for 15 minutes. Uncover and bake 10-15 minutes more or until heated through. Sprinkle with additional snipped parsley.
NOTES : Use tongs to avoid tearing shells when lifting out of boiling water. When spooning filling, use two spoons; one to hold filling, one to scrape into shell. Recipe by: Better Homes & Gardens New Cookbook 1996, pg. 360
pasta
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
