Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Jumbo shells (about 5 -mozzarella chees (2 ounces)
-ounces) 2 tb Snipped parsley
1 Beaten egg 1/2 ts Dried oregano, crushed
1 c Low-fat cottage cheese, 1 ds Ground red pepper
-drained 10 oz Can tomatoes with green
1/2 c Grated parmesan cheese -chillies
1/2 c Shredded part-skim 2 ts Cornstarch

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

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