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