12 Dried Jumbo Pasta Shells
1 Cup Fat Free Cottage Cheese
4 Ounces (about 1 1/2 cups) Finely shredded low fat Mozzarella
3 tablespoons reduced fat Parmesan, divided
1 large egg white
1 1/2 teaspoons garlic powder
salt and pepper (if you desire)
2 cups of Spaghetti sauce
Preheat Oven to 350 F
Cook pasta according to package directions, cooking it only al dente (not to soft) Drain and reserve. (sit aside on wax paper)
Mix Cottage Cheese, Mozzarella, 2 tablespoons parmesan, egg white, parsley adn garlic powder in a medium bowl. Season with salt and pepper ( I did not do that when I made it, I find that it did not need it, but if you like it give it a try)
Place cooked sheels,open side up, on the wax paper. Spoon the cheese mixture evenly among them, about 2 tablespoons in each.
Evenly spread about 1/2 cup spahatti sauce in a 10 inch round or an 11 x 7 inch ovenproof glass baking dish, or a casserole dish large enough to hold the stuffed shells in a single layer. Lay the stuffed shells side by side, open side up, in the dish. Spoon the remaining Sauce over the top. Then sprinkle the remaining parmesan evenly over the sauce. Cover with foil and bake for 20 to 25 minutes. Let stand for 5 minutes before serving and enjoy.....