Title: Stuffed Pasta Shells
Categories: Pasta/, Rice
Yield: 6 Servings

------------------------------SPAGHETTI SAUCE------------------------------
1 lb Ground chicken breast,
-skinless; cooked
8 oz Mushrooms; sliced
1/2 c Onions; chopped
1/2 c Bell peppers; chopped
2 Cloves garlic; minced
29 oz Crushed tomatoes
6 oz Tomato paste
1 ts Granulated sugar
3 ts Oregano
3 ts Basil
1 ts Black pepper

----------------------------STUFFING FOR SHELLS----------------------------
24 Pcs jumbo pasta shells
24 oz Fat-free cottage cheese
3 c Fat-free mozzarella cheese
1/2 c Fat-free parmesan cheese
2 Egg whites
1 tb Parsley
1 ts Salt
1/2 ts 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 eat-lf.v096.n159

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

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