I Think I Can Cross Pastry Chef Off Of My List Of Possible Professions.......

I was looking through my magazines and for some reason pasta always sounds good.  I knew I didn't want spaghetti or anything too heavy.  I came across a recipe that satisfied both of those requirements.  Who doesn't love a stuffed shell with meat sauce?! This recipe was a little involved and required me to do the piping with a zip-loc bag with the corner cut out.  That immediately made me nervous.  (Please reference the Duchess Potatoes debacle from November) I was hoping that piping skills wouldn't show once the shells were cooked and covered in sauce and cheese.  Lucky for me, that was the case and was not a Potato repeat recipe.

The family loved the dish and I avoided making spaghetti.  I had most of the ingredients on hand and only had to buy the shells, cottage-cheese, and saltines. So, not only was it good and reduced fat, it was also economical.  Everybody wins!

Reduced Fat Stuffed Pasta Shells

The Ingredients

Meat Sauce Simmering

Pasta Shells Stuffed

Stuffing For The Shells

And Topped With Meat Sauce

Cook's Country Oct/Nov 2010