Cheese Stuffed Shells
|Olive oil||2 Teaspoon|
|Onion||4 Ounce, finely chopped (1 Medium One)|
|Garlic||1 Clove (5 gm), minced (Medium One)|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Dried oregano||1⁄4 Teaspoon, crumbled|
|Canned whole tomatoes in tomato puree||16 Ounce (1 Can)|
|Dry white wine/Red wine||1⁄2 Cup (8 tbs)|
|For filling and pasta|
|Small curd low fat cottage cheese||1 1⁄2 Cup (24 tbs)|
|Farmers cheese||8 1⁄2 Ounce, crumbled to make 1 cup (1 Package Of Seven 1.2 Ounce Or 1 Cup)|
|Freshly grated parmesan cheese||5 Tablespoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Jumbo pasta shells||5 1⁄2 Ounce (20 In Number)|
1. MAKE THE SAUCE: Spoon the oil into a heavy medium saucepan. Add the onion and saute over moderate heat until softened, about 3 minutes. Add the garlic and cook for 30 seconds longer. Stir in the basil, oregano, sugar and tomatoes, breaking them up with a spoon. Pour in the wine and add the salt. Bring to a boil. Reduce the heat and simmer over low heat until thickened slightly and reduced to 2 cups, 10 to 15 minutes.
2. MAKE THE FILLING AND PASTA: Adjust a shelf to the upper third of the oven and preheat to 400°. Spread 1/2 cup of the sauce into a 12-by-8-inch shallow baking dish.
3. In a medium bowl stir together the cottage cheese, farmer's cheese, egg, 4 tablespoons Parmesan, parsley, nutmeg, pepper and salt to taste.
4. Bring a large pot of water to a boil over high heat. Drop in the shells and stir constantly until the water returns to a boil. Stir frequently thereafter, and cook until firm-tender, 10 to 12 minutes. Drain in a colander. Spoon about 2 tablespoons of the cheese filling into each shell. Arrange them over the sauce in the prepared pan. Spoon the remaining 1 1/2 cups of sauce over the tops. Bake until hot and bubbly, about 15 minutes. Sprinkle on the remaining 1 tablespoon Parmesan. Serve hot.