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Ingredientes
- 1 lb Cottage Cheese, lowfat
- 1 lb Mozzarella Cheese -- shredded
- 1 x Egg
- 1/4 c. Parmesan Cheese -- grated
- 1 Tbsp. Parsley -- minced
- 1/4 tsp Black Pepper -- freshly grnd
- 4 c. Spaghetti Sauce
- 1 pkt Macaroni -- large shells
Direcciones
- Mix cottage cheese, mozzarella cheese, egg, Parmesan cheese, minced parsley & black pepper, till well blended. Place jumbo shells in boiling water and boil for 9 min. Drain shells & fill with the filling mix. Cover bottom of baking dish with sauce. Arrange shells side by side in single layer.
- Pour remaining sauce over shells. Bake at 350 degrees F for 30 min. Sprinkle with additional parmesan cheese if you like.
- To freeze: Prepare as directed about, but don't cook shell macaroni before filling. Don't bake, but cover tightly, label and freeze up to 6 months.
- To use, thaw in refrigerator overnight, and bake at 350 degrees F, for 30 - 45 min.
- People"
