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Ingredientes
- 1 lb grnd chicken breast, skinless cooked
- 8 ounce mushrooms sliced
- 1/2 c. onions minced
- 1/2 c. bell peppers minced
- 2 x cloves garlic chopped
- 29 ounce crushed tomatoes
- 6 ounce tomato paste
- 1 tsp granulated sugar
- 3 tsp oregano
- 3 tsp basil
- 1 tsp black pepper
- 24 pkt jumbo pasta shells
- 24 ounce fat-free cottage cheese
- 3 c. fat-free mozzarella cheese
- 1/2 c. fat-free Parmesan cheese
- 2 x egg whites
- 1 Tbsp. parsley
- 1 tsp salt
- 1/2 tsp black pepper
Direcciones
- To prepare spaghetti sauce, saute/fry mushrooms, onions, peppers, and garlic till tender. Then, add in meat and cook till no pink remains. Drain. Stir inundrained tomatoes, tomato paste, sugar, oregano, basil, and pepper. Bring to a boil; reduce heat. Cover; and simmer for 30 min. Then, set aside.
- Preheat oven at 350. To prepare stuffing, bring water to a boil in a large pot and add in shells. Return to a boil, then continue cooking for 5 to 6 min more, or possibly till shells are barely tender. Drain and set aside on flat baking sheet (to prevent sticking). In a mixing bowl, combine cottage cheese, 2 c. mozzarella cheese, Parmesan cheese, egg whites, parsley, salt, and pepper. Pour 1 c. of spaghetti sauce onto bottom of a 13 x 9 x 2" pan. Fill each shell generously with cheese mix, about 1 Tbsp. in each shell. Place filled shells in pan. Pour remaining spaghetti sauce over each shell, then top with remaining mozzarella cheese. Bake for 45 min or possibly till golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 6 servings | |
| Calories 489 | |
| Calories from Fat 221 | 45% |
| Total Fat 24.79g | 31% |
| Saturated Fat 11.26g | 45% |
| Trans Fat 0.07g | |
| Cholesterol 96mg | 32% |
| Sodium 1498mg | 62% |
| Potassium 1073mg | 31% |
| Total Carbs 21.08g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 12.27g | 8% |
| Protein 46.96g | 75% |
