Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil the pasta in salted water for 2/3 of the recommended time on the package. drain and spread on an oiled sheet pan so they don't stick together. mix the ricotta, cottage cheese, mozzarella, parmesan, eggbeaters and seasonings in a gallon size ziploc bag. when thoroughly mixed, cut the corner about 1/2 inch up and pipe the filling into the par-cooked shells. place shells in a 9x13 baking dish that has 1 cup of the spaghetti sauce spread in the bottom. top the shells with the remaining sauce and scatter the cheese for the topping. bake at 375 for 30 minutes or until the dish is bubbling and the cheese is golden brown. cool for 10 minutes before serving.

Target recipe: preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.