Guest guest Posted January 1, 2004 Report Share Posted January 1, 2004 This is from the 30 Day Gourmet Cheese-Filled Shells 12oz box jumbo pasta shells 32 oz non fat cottage cheese 8 oz non fat shredded mozzerella cheese 3/4 cup non fat parmesan cheese 3 eggs (egg beaters) 3/4 tsp oregano 1/2 tsp salt (optional) 1/2 tsp pepper 28 oz non fat spaghetti sauce Assembly Directions: Cook jumbo shells until just limp. Drain, cool in a single layer on pan or wax paper. Combine chhese, eggs, oregano, salt and pepper. Fill each shell with 2 tbls cheese mixture. Freeze quantity for one meal in a rigid container....I just place them on a cookie sheet and put in the freezer until hard, (about an hour) and then I put pick them off the sheet and place them in a freezer bag. Then I take them out of the bag as needed. Freeze spaghetti sauce in a freezer bag......or if using bottled sauce just leave the bottle in the cabinet. Thawing and cooking directions: Thaw cheese filled shells and sauce (take them out in the morning and put in refrigerator). Warm in microwave or stove in a glass dish with sauce or heat sauce seperatly. I don't have the points on these, but I usually eat two shells, 1/2 cup sauce, green beans, a slice of garlic bread and a salad. I make these anytime I have little kids at my house and they just love them! Moe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2004 Report Share Posted January 1, 2004 I'll attest to this recipe..this is *very* good. Lyn! Quote Link to comment Share on other sites More sharing options...
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