8 uncooked jumbo macaroni shells (1 1\/2 oz.), cooked according to package directions and drained
\n2 T. reduced calorie Italian dressing (30 calories per T.)
\n2\/3 C. cottage cheese
\n1\/2 C. part skim ricotta cheese
\n2 T. minced green onions
\n2 tsp. grated Parmesan cheese
\n1 tsp. lemon juice
\n1\/8 tsp. grated lemon peel
\nDash each salt and pepper<\/p>\n
In shallow glass or stainless steel bowl, combine macaroni shells and dressing; toss to coat. Cover with plastic wrap and let marinate in refrigerator until chilled. In small bowl combine remaining ingredients. Using slotted spoon, remove shells from bowl, reserving dressing. Spoon 1\/8 of cheese mixture into each shell; set shells on serving platter and drizzle with reserved dressing.<\/p>\n
Yield: 2 servings
\nServing Size: 4 shells<\/p>\n
Calories: 275
\nFat: 10g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
8 uncooked jumbo macaroni shells (1 1\/2 oz.), cooked according to package directions and drained 2 T. reduced calorie Italian dressing (30 calories per T.) 2\/3 C. cottage cheese 1\/2 C. part skim ricotta cheese 2 T. minced green onions 2 tsp. grated Parmesan cheese 1 tsp. lemon juice 1\/8 tsp. grated lemon peel Dash each salt and pepper In shallow glass or stainless steel bowl, combine macaroni shells and dressing; toss to coat. Cover with plastic wrap and let…<\/p>\n