12 ounces cooked beef pot roast or brisket
20 uncooked jumbo pasta shells (about 8 ounces)
1 cup lowfat cottage cheese
3/4 cup grated Parmesan cheese, divided
1 large egg, slightly beaten
1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves
2 cloves garlic, minced
1 jar (24 ounces) pasta sauce
Salt and pepper (optional)
Chopped fresh basil (optional)
Preheat oven to 375°F. Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.
Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.
Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.
Cover with aluminum foil. Bake in 375°F oven 20 minutes or until Remove foil; sprinkle with remaining 1/4 cup cheese. Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly. Season with salt and pepper, if desired. Garnish with basil, if desired.
Nutrition information per serving, using beef pot roast: 364 calories; 13 g fat (5 g saturated fat; 5 g monounsaturated fat); 119 mg cholesterol; 1168 mg sodium; 20 g carbohydrate; 4.0 g fiber; 40 g protein; 3.1 mg niacin; 0.3 mg vitamin B6; 3.4 mcg vitamin B12; 4.2 mg iron; 37.3 mcg selenium; 6.4 mg zinc; 131.0 mg choline.