12 Dried Jumbo Pasta Shells
1 Egg, Beaten
1 Container (12 Oz) Low-Fat Cottage Cheese, Drained
1/2 cup Shredded Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
2 tbsp Snipped Fresh Parsley
1/2 tsp Dried Oregano, Crushed
1 can (14 1/2 Oz) Italian-Style Stewed Tomatoes, Cut Up
1 can (8 Oz) Tomato Sauce
Snipped Fresh Parsley
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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
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Feb 08, 1998
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