shells recipes

- 2 tablespoons low-fat parmesan cheese
- 8 ounces lowfat mozzarella cheese
- 26 ounces reduced-fat spaghetti sauce
- 1/4 cup egg whites
- 16 ounces fat-free cottage cheese
- 8 ounces chicken breasts
- 21 large pasta shells

- 2 tablespoons butter
- 1 (15 ounce) container ricotta cheese
- 2 tablespoons parmesan cheese
- 1 (12 ounce) package mozzarella cheese
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 (10 ounce) package spinach
- 1 (12 ounce) package jumbo pasta shells
- 1 (32 ounce) jar spaghetti sauce
- 3 eggs

- 2 cups frozen chopped broccoli, thawed
- 1 (16 ounce) jar Alfredo sauce
- 1/4 cup shredded Parmesan cheese
- 2 cups diced cooked chicken
- 21 jumbo pasta shells, cooked and drained
- 1 cup shredded Cheddar cheese

- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 Tablespoon minced garlic
- 2 Tablespoons dried parsley flakes
- 1/8 Teaspoon crushed red pepper flakes
- Optional-1 or 2 Tablespoons white wine
- 2 Six oz. cans (undrained) minced clams
- 3 large handfuls of dried pasta shells
- Pot of boiling, salted water

- 2 cups water
- 1 large zucchini, peeled and cubed
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- 1/4 cup grated Romano cheese
- 1 (8 ounce) package uncooked pasta shells
- 1/2 cup white sugar
- 1/8 teaspoon crushed red pepper flakes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried basil
- 1/2 medium onion, finely chopped

- 2 stalks celery, chopped
- 6 ounces cooked tiny shrimp
- 1/2 teaspoon ground black pepper
- 1/3 cup mayonnaise
- 1 onion, minced
- 2 (8 ounce) packages Neufchatel cheese
- 36 jumbo pasta shells
- 2 tablespoons white sugar
- 1 pound imitation crabmeat
- 1 teaspoon lemon juice
- 1 1/2 teaspoons salt

- 1 cup shredded reduced-fat Cheddar cheese
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried basil
- 15 uncooked jumbo pasta shells
- 1/4 teaspoon dried oregano
- 1 (10 ounce) can enchilada sauce
- 1/2 teaspoon dried minced onion
- 1/2 cup fat-free refried beans
- 1 pound lean ground turkey

- 1 (12 ounce) package jumbo pasta shells, cooked and drained
- 1 (15 ounce) container ricotta cheese
- 4 cups shredded mozzarella cheese
- 1 (28 ounce) jar spaghetti sauce
- 1 (10 ounce) package frozen chopped spinach, thawed and drained

- 1 teaspoon dried parsley
- 1 pinch garlic powder
- 4 cups large curd cottage cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs, lightly beaten
- 1 (26 ounce) jar spaghetti sauce
- 12 ounces mozzarella cheese, shredded
- 1 teaspoon dried oregano
- 1 (16 ounce) package jumbo pasta shells