Cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well.
Combine pasta sauce and carrots; spread 1/2 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Mix cottage cheese, 1/2 cup mozzarella, Parmesan, egg white and basil until blended; spoon into shells. Place over sauce in baking dish; top with remaining pasta sauce mixture. Cover.
Bake 25 min. or until heated through. Top with remaining mozzarella; bake 2 min. or until melted.
How to Easily Fill the Pasta Shells
Spoon cottage cheese mixture into freezer-weight resealable plastic bag. Cut piece off one bottom corner of bag; use to pipe cottage cheese mixture into the cooked pasta shells.
This easy-to-make casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time to 40 to 45 min. or until heated through before topping with the remaining mozzarella.
There are between 35 and 40 jumbo pasta shells in a 12-oz. package. The number of shells varies among the different brands. This recipe uses about 2/3 of a 12-oz. pkg.
You're sure to savor the blend of flavors in this easy-to-make low-calorie, low-fat meal. In addition to being a good source of calcium from the mozzarella and cottage cheese, it's also rich in vitamin A from the colorful carrots.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.