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 teaspoons minced garlic
1 jar (24 ounces) pasta sauce
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. 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: 364 Calories; 117 kcal Calories from fat; 13 g Total Fat; 5 g Saturated Fat; 5 g Monounsaturated Fat; 119 mg Cholesterol; 1168 mg Sodium; 20 g Total Carbohydrate; 4 g Dietary Fiber; 40 g Protein; 4.2 mg Iron; 3.1 mg Niacin; 0.3 mg Vitamin B6; 3.4 mcg Vitamin B12; 6.4 mg Zinc; 37.3 mcg Selenium; 131 mg Choline;