Recipe - Stuffed Pasta Shells

SPAGHETTI SAUCE
1 pound Ground chicken breast,
skinless; cooked
8 ounce Mushrooms; cut or sliced up
One half cup Onions; chopped
One half cup Bell peppers; chopped
2 Cloves garlic; minced
29 ounce Crushed tomatoes
6 ounce Tomato paste
1 teaspoon Granulated sugar
3 teaspoon Oregano
3 teaspoon Basil
1 teaspoon Black pepper

STUFFING FOR SHELLS
24 Pcs jumbo pasta shells
24 ounce Fatfree cottage cheese
3 cup Fatfree mozzarella cheese
One half cup Fatfree parmesan cheese
2 Egg whites
1 tablespoon Parsley
1 teaspoon Salt
One half teaspoon Black pepper

To prepare spaghetti sauce, saute mushrooms, onions, peppers, and garlic
until tender. Then, add meat and cook until no pink remains. Drain. Stir in
undrained tomatoes, tomato paste, sugar, oregano, basil, and pepper. Bring
to a boil; reduce heat. Cover; and simmer for 30 minutes. Then, set aside.
Preheat oven at 350. To prepare stuffing, bring water to a boil in a large
pot and add shells. Return to a boil, then continue cooking for 5 to 6
minutes more, or until shells are barely tender. Drain and set aside on
flat baking sheet (to prevent sticking). In a mixing bowl, combine cottage
cheese, 2 cups mozzarella cheese, Parmesan cheese, egg whites, parsley,
salt, and pepper. Pour 1 cup of spaghetti sauce onto bottom of a 13 x 9 x
2" pan. Fill each shell generously with cheese mixture, about 1 tablespoon
in each shell. Place filled shells in pan. Pour remaining spaghetti sauce
over each shell, then top with remaining mozzarella cheese. Bake for 45
minutes or until golden.
Posted to Digest eatlf.v096.n159

Date: Thu, 19 Sep 1996 20:19:42 0500

From: matejka@bga.com (Anita A. Matejka)