Spicy Cheese-stuffed Shells Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 Jumbo: shells, about 5 ounces
1: Beaten egg,
1 cup: Low-fat cottage cheese, drained
1/2 cup: Grated parmesan cheese,
1/2 cup: Shredded part-skim mozzarella chees, 2 ounces
2 tbsp: Snipped parsley,
1/2 tsp: Dried oregano, crushed
1 dash: Ground red pepper,
10 ounce: Can tomatoes with green chillies,
2 tsp: Cornstarch,
Directions:
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 10 x 6 x 2 inch baking dish.
In a small saucepan combine undrained tomatoes with chilies with
cornstarch. 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 oven about 25 minutes or till heated
through. Makes 4 servings.
320 cal/servings (26% from fat), 23 g pro, 35 g carbo., 9 g fat 2 1/2
meat, 2 bread, 1/2 vegetable, 1/2 fat Source: LowCal Recipes, Better
Homes and Gardens, 1992
Source from luhu.jp
Combine egg, cottage cheese, parmesan cheese, mozzarella,
parsley,oregano, and red pepper. Spoon about 1/4 cup into each
shell; place shells in a 10 x 6 x 2 inch baking dish.
In a small saucepan combine undrained tomatoes with chilies with
cornstarch. 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 oven about 25 minutes or till heated
through. Makes 4 servings.
320 cal/servings (26% from fat), 23 g pro, 35 g carbo., 9 g fat 2 1/2
meat, 2 bread, 1/2 vegetable, 1/2 fat Source: LowCal Recipes, Better
Homes and Gardens, 1992
Source from luhu.jp