baked stuffed shells with tomato sauce

1/2 cup chopped onion
1/2 teaspoon minced fresh garlic
1/2 pound ground beef
1 – 15-oz. can tomato sauce
1 6-oz. can tomato paste
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1-1/2 cup 99% fat free cottage cheese
1 large egg
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
Few grains of nutmeg
4 ounces. jumbo macaroni shells (18 shells, cooked according to package directions and drained)

Heat a large skillet or saucepan over moderate heat. Add onion, garlic, and meat. Cook 5 minutes, stirring to break up meat, until onion is soft and meat has lost its pink color. Poor off fat. Stir in tomato sauce, tomato paste, salt, oregano and pepper. Bring to a simmer, then reduce heat and cook for about 15 minutes. Meanwhile, in a medium bowl, mix cottage cheese, egg, Parmesan cheese, parsley and nutmeg. Heat oven to 350 F. Spread 2-1/2 cups of tomato sauce in a 2-quart baking dish. Using a spoon, fill each cooked shell with the cheese mixture. Arrange stuffed shells on sauce and top each with a spoonful of remaining sauce. Bake 25-30 minutes, until hot. Makes 4-6 servings (calories per 1/4 recipe – 341). From Redbook Magazine, March, 1983.

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