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Stuffed Pasta Shells

Cuisine: Italian
Type: Pasta
Serves: 6 people

Recipe Ingredients

  Spaghetti Sauce
1 lb 454g / 16ozGround chicken breast - skinless, cooked
8 oz 227gMushrooms - sliced
1/2 cup 31g / 1.1ozOnions - chopped
1/2 cup 73g / 2.6ozBell peppers - chopped
2   Garlic - minced
29 oz 823gCrushed tomatoes
6 oz 170gTomato paste
1 teaspoon 5mlGranulated sugar
3 teaspoons 15mlOregano
3 teaspoons 15mlBasil
1 teaspoon 5mlBlack pepper
  Stuffing For Shells
24   Jumbo pasta shells
24 oz 681gFat-free cottage cheese
3 cups 438g / 15ozFat-free mozzarella cheese
1/2 cup 73g / 2.6ozFat-free parmesan cheese
2   Egg whites
1 tablespoon 15mlParsley
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlBlack pepper

Recipe Instructions

To prepare spaghetti sauce, sauteemushrooms, 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 350F.

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.

Source:
Mr. Food Cooks Like Mama

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