Cortney In One-derland: Stuff Shells

We have been trying a lot of new WW recipes, on top of modifying old recipes, in the hopes of building up a new 'menu' of meals that we all like. Nothing is worse for losing weight than getting bored of making the same few meals over and over again. We've had pretty much all wins so far and this one is no exception, I'd give this one a solid A-, simply because the filling did get a tad runny but I think that was just from the cottage cheese. I must add that I am NOT a cottage cheese eater so I was a little apprehensive but it was really good.

A little side note, the recipe called for a tablespoon of oregano, unless you love love love oregano you might want to use half that. It was a wee heavy on that flavor but otherwise perfect. We sprinkled a teeny tad of mozzarella on top of each serving and scarfed it down! Let me add, Luca ate 2 WHOLE SHELLS!!! I don't think this child has eaten dinner more than twice the past month unless it was on his list of foods (hotdog, corn dog, fish stick, sandwich, mac n cheese) so I was thrilled beyond words that he loved it and asked for a second shell!!!!! EUREKA!

Ingredients


	1 cup(s) part-skim ricotta cheese
	1 cup(s) fat-free cottage cheese
	1 tsp table salt
	1 tsp garlic powder, or to taste
	1 Tbsp dried oregano
	1/4 tsp black pepper
	3 cup(s) canned tomato sauce
	1 pound(s) cooked pasta, jumbo shells, approximately 24 shells

Instructions

Preheat oven to 375°F.
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.