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| 1 cup(s) part-skim ricotta cheese |
| 1 cup(s) fat-free cottage cheese |
| 1 1/2 tsp garlic powder, or to taste |
| 3 cup(s) canned tomato sauce |
| 1 lb(s) cooked pasta, jumbo shells, approximately 24 shells |
| Mix together cheeses, salt, garlic powder, oregano and pepper. |
| Spread a few spoonfuls of tomato sauce on bottom of a 9- x 13-inch baking dish. |
| When cooked shells are cool enough to handle, fill each shell with cheese mixture and place in |
| baking dish. When all shells are in dish, spoon remaining tomato sauce over shells. Cover pan and |
| bake for 20 minutes. Yields about 4 shells per serving. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated