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Pasta Ricotta cheese cottage cheese Mozzarella cheese fresh parsley salt black pepper eggs spaghetti sauce Parmesan cheese
Viewed: 75 - Published at: 8 years agoIngredients
- 8 ounces low-carb pasta, jumbo shells, cooked
- 16 ounces part-skim ricotta cheese
- 4 ounces fat-free cottage cheese
- 8 ounces reduced-fat mozzarella cheese, shredded
- 14 cup fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 eggs
- 3 cups spaghetti sauce, divided
- 1 cup fat-free parmesan cheese, grated
Method
- Preheat oven to 425F In a large bowl, mix ricotta, cottage, and mozzerella cheeses, parsley, salt, pepper, and eggs thoroughly.
- Pour 2 cups of the sauce in a 9x13x2" pan.
- Fill shells with cheese mixture generously, and place into the pan with the sauce.
- Drizzle remaining sauce lightly over the top of the shells.
- Sprinkle with parmesan cheese.
- Bake 30-40 minutes until bubbly.
- Let stand 15 minutes before serving.
