So I attempted a new recipe tonight. It was pretty good. Next time I would go lighter on the oregano though, and maybe add some ground beef in the sauce (which would need a point adjustment). A serving size is 4 shells, but they were filling (along w/my side of corn & a salad), so I only ate 3.
6 servings/4 points each (1 point per shell)
1 c. part skim ricotta
1 c. low fat cottage cheese
1 tsp salt
1 tsp garlic powder (I used minced garlic instead)
1 tbsp oregano (I'd go less on this next time)
1/4 tsp pepper
3 c. canned tomato sauce (I added some pepper & garlic to it)
1 lb. cooked jumbo shells (24 of them)
1. Preheat oven to 375
2. Mix cheeses, salt, garlic, oregano, and pepper
3. Spread a bit of tomato sauce in bottom of 13x9 baking dish
4. Fill cooked shells w/cheese mixture & place in baking dish, then spoon remaining tomato sauce over shells.
5. Cover & bake 20 minutes (I found that 25-30 was more like it to really get the cheese/sauce bubbling)