Cheese Stuffed Jumbo Shells & Malted Belgian Waffles


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Cheese Stuffed Jumbo Shells
Makes 9 servings

8 cups water boiling
1/2 teaspoon salt
6 ounces jumbo pasta shells uncooked
2 cups ricotta cheese fat free
1/2 cup cottage cheese low fat
1 cup mozzarella cheese shredded, part-skim
6 tablespoons parmesan cheese grated
3 egg whites
1 1/2 teaspoons parsley chopped
1 1/8 teaspoons oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 pounds spaghetti sauce low fat

1. Add jumbo shells to boiling, salted water. Boil uncovered for 10 minutes, stirring occasionally. Avoid
overcooking. Drain. Cool in a single layer on wax paper or aluminum foil to keep jumbo shells from
sticking together.
2. While shells are cooling, mix together ricotta cheese, cottage cheese, 3/4 cup mozzarella cheese, 4
tablespoons Parmesan cheese, egg whites, parsley, oregano, salt, and pepper.
3. Fill each shell with about 2 to 3 tablespoons of cheese mixture.
4. Spread a thin layer of spaghetti sauce on bottom of 13 x 9 x 2 inch baking pan or glass baking dish.
Place the shells, open side down, in a single layer in the pan; cover with the remaining sauce. Sprinkle with
remaining mozzarella and Parmesan cheese. Cover with aluminum foil.
5. Bake at 350 degrees for about 35 minutes or until hot and bubbly.

Serve with Tossed Green Salad and Garlic Toast

Malted Belgian Waffles
Makes 8 servings

2 cups sifted flour
2 tablespoons sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
3 tablespoons malt
2 eggs seperated
1 2/4 cups milk
6 tablespoons butter melted

1. Preheat Waffle Iron
2. Sift flour, sugar, baking powder, salt and malt into bowl.
3. Combine egg yolks, milk, and butter and mix until smooth.
4. Beat egg whites until soft peaks form and fold into batter.
5. Pour batter into iron and bake until steaming stops and waffle is golden brown.

Find more great family recipes and meal planning assistance at Dine Without Whine.


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