Stuffed Giant Shells

• 1 large onion
• 1 lb. ground chuck or 8 oz. low-fat cottage cheese
• 8 oz. Ricotta cheese (can be used)
• 2 cloves garlic
• 8 oz. shredded Mozzarella cheese
• 1/2 c. Italian bread crumbs
• 1/4 c. chopped parsley
• 2 egg whites
• 18 giant shells
• 32 oz. spaghetti sauce
• 1/3 c. dry red wine (optional)
• 1/2 c. Parmesan cheese

1. Brown chuck, onions, garlic, salt and pepper to taste.
2. Cool. Stir in cheese, bread crumbs, parsley and egg whites.
3. Prepare shells ahead of time.
4. Cook in about a quart of water about 15 minutes.
5. Drain and stuff with cheese mixture.
6. Spoon a thin layer of sauce in a pan.
7. Put shells in single layer.
8. Pour remaining sauce on top and sprinkle with Parmesan cheese.
9. Bake in 9 x 13 x 2-inch baking pan at 400u0b0 until bubbly.

onion, ground chuck, ricotta cheese, garlic, mozzarella cheese, italian bread crumbs, parsley, egg whites, shells, spaghetti sauce, red wine, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=851303 (may not work)