Recipe - Vegetarian Pasta Shells

1 pound Eggplant; peeled, cubed
1 Sweet red pepper; large
minced
1 Sweet green pepper; large
minced
One half pound Small pasta shells
2 cup Onion and garlic tomato
pasta sauce (homemade or
otherwise)
One fourth teaspoon Cinnamon
12 ounce Fatfree cottage cheese
1 ct (8oz) fatfree yoghurt
1 tablespoon All purpose flour
1 teaspoon Dry oregano
One half teaspoon Salt
One fourth teaspoon Black pepper; freshly ground
One fourth cup Grated fatfree Parmesan
cheese

Date: Fri, 3 May 96 18:07 PDT

From: tmead@comox.island.net (Thaddeus Mead)
Boil eggplant and peppers, covered for 4 minutes. Remove with slotted spoon
to colander, drain. (reserve water) (I Steam these vegetables).

Add pasta to boiling water, cook 8 minutes. Drain in colander, spread in
13X9X2inch baking dish. Stir together tomato sauce and cinnamon, spoon
over pasta. Press excess liquids out of vegetables. Spoon on top of sauce.
Cool. Cover with foil. Refrigerate. This can be refrigerated up to 2 days.

Combine cottage cheese, yogurt, flour, oregano, salt, pepper and 2 tbsp ff
parmesan cheese in medium size bowl. Refrigerate. Also can be refrigerated
up to 2 days. Stir cheese.Pour over casserole.

Bake, covered, in preheated 400 degree oven for 40 minutes. Uncover,
sprinkle with remaining Parmesan. Bake 15 minutes until top is golden. Bon
appetit. From Catherine on beautiful Vancouver Island.

FATFREE DIGEST V96 #123

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.