Stuffed pasta shells

Yield: 6 Servings :

Ingredients:

1 lb ground chicken breast : skinless -- cooked
8 oz mushrooms -- sliced
1/2 c onions -- chopped
1/2 c bell peppers -- chopped
2 cloves garlic -- minced
29 oz crushed tomatoes
6 oz tomato paste
1 ts granulated sugar
3 ts oregano
3 ts basil
1 ts black pepper : Stuffing for Shells---
24 pcs jumbo pasta shells
24 oz fat-free cottage cheese
3 c fat-free mozzarella cheese
1/2 c fat-free parmesan cheese
2 egg whites
1 TB parsley
1 ts salt
1/2 ts black pepper

Instructions:

To prepare spaghetti sauce saute mushrooms onions peppers and garlic until tender. Then add meat and cook until no pink remains. Drain. Stir in undrained tomatoes tomato paste sugar oregano basil and pepper. Bring to a boil; reduce heat. Cover; and simmer for 30 minutes. Then set aside. Preheat oven at 350. To prepare stuffing bring water to a boil in a large pot and add shells. Return to a boil then continue cooking for 5 to 6 minutes more or until shells are barely tender. Drain and set aside on flat baking sheet (to prevent sticking). In a mixing bowl combine cottage cheese 2 cups mozzarella cheese Parmesan cheese egg whites parsley salt and pepper. Pour 1 cup of spaghetti sauce onto bottom of a 13 x 9 x 2" pan. Fill each shell generously with cheese mixture about 1 tablespoon in each shell. Place filled shells in pan. Pour remaining spaghetti sauce over each shell then top with remaining mozzarella cheese. Bake for 45 minutes or until golden. Recipe By : Mr. Food Cooks Like Mama From: Mastercook Mac