Ingredients
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8 ounces low-carb pasta, jumbo shells, cooked
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16 ounces part-skim ricotta cheese
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4 ounces fat-free cottage cheese
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8 ounces reduced-fat mozzarella cheese, shredded
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1/4 cup fresh parsley, chopped
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1 teaspoon salt
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1 teaspoon black pepper
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2 eggs
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3 cups spaghetti sauce, divided
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1 cup fat-free parmesan cheese, grated
Instructions
- Preheat oven to 425°F 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.