Side Pannel
Three Cheese Stuffed Shells
Ingredients List
- 12 Dried Jumbo Pasta Shells
- 1 Egg; Beaten
- 1 Container (12 Oz) Low-Fat
- -Cottage Cheese; Drained
- 1/2 c Shredded Mozzarella Cheese
- 1/4 c Grated Parmesan Cheese
- 2 tb Snipped Fresh Parsley
- 1/2 ts Dried Oregano; Crushed
- 1 cn (14 1/2 Oz) Italian-Style
- -Stewed Tomatoes; Cut Up
- 1 cn (8 Oz) Tomato Sauce
- Snipped Fresh Parsley
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.
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.
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