---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Cheese-Stuffed Shells
 Categories: Pasta, Cheese/eggs, Italian, Low-cal
      Yield: 4 servings
 
      8    Jumbo shells (about 5
           -ounces)
      1    Egg; beaten
      1 c  Low-fat cottage cheese;
           -drained
    1/2 c  Parmesan cheese; grated
    1/2 c  Part-skim mozzarella cheese (2 oz);
           grated
      2 tb Parsley; snipped
    1/2 ts Dried oregano; crushed
      1 ds Ground red pepper
      1 cn Tomatoes with green chiles (10 oz)
      2 ts Corn starch
 
  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 10x6x2" baking dish.
  
  In a small saucepan combine undrained tomatoes with chiles with
  corn starch. 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 F oven about 25 minutes or
  until heated through.
  
  320 cal/servings (26% from fat), 23 g pro, 35 g carbs, 9 g fat
  2 1/2 meat, 2 bread, 1/2 vegetable, 1/2 fat

  Source: LowCal Recipes, Better Homes and Gardens, 1992
 
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