Three-Cheese-Stuffed Shells
Danelle
ingredients
- 12 dried jumbo pasta shells
- 1 beaten egg
- 1 12-ounce container low-fat cottage cheese, drained
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons snipped fresh parsley
- 1/2 teaspoon dried oregano, crushed
- 1 14 1/2-ounce can Italian-style stewed tomatoes, cut up
- 1 8-ounce can tomato sauce
- snipped fresh parsley
directions
- 1
Cook pasta shells about 18 minutes or until tender but still firm. Drain well. Cool sells in a single layer on a piece of greased foil.
- 2
Meanwhile, for filling, stir together egg, cottage cheese, mozzarella cheese, Parmesan cheese, the 2 tablespoons parsley, and oregano. Spoon a scant 1.4 cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish.
- 3
Combine undrained tomatoes and tomato sauce; pour over shells in baking dish. Bake, covered, in a 350°F oven for 15 minutes. Uncover and bake 10 to 15 minutes more or until heated through. Sprinkle with additional snipped parsley.
Source: Recipe
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