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Published : 08/25/2015 10:06:01
Categories : Entree
Stuffed Enchilada Shells
18 dried jumbo pasta shells
10 ounce can RoTel Tomatoes and Green Chiles
1 (8 ounce) can tomato sauce
1/4 cup Olde Westport Mesa Flats Enchilada Spice Blend
1 cup 1% fat small curd cottage cheese
2 ounces (1/2 cup) shredded Cheddar cheese
1 (15 ounce) carton low-fat ricotta cheese
1 (4 ounce) can chopped mild green chiles
2 jalapeño peppers, finely chopped
1/4 cup fat-free egg substitute or equal to
1 large egg, lightly beaten
2 tablespoons chopped fresh cilantro
Cook pasta shells to package directions using no oil or salt, drain well, set aside. Meanwhile, in a small saucepan over medium heat, add tomatoes and green chiles, tomato sauce and Olde Westport Mesa Flats Enchilada Spice Blend, stir until blended. Bring mixture to a gentle boil, stirring continuously until thickened. Spread half of the enchilada sauce over bottom of a 9x13 inch baking dish. In a large bowl, blend half of the cheese and all of the remaining ingredients. Stuff shells with cheese mixture, arrange shells in baking dish, spoon remaining sauce over top, sprinkle with remaining cheese. Bake in a 350 degree oven, uncovered, 30 minutes or until bubbly and heated through.