8 uncooked jumbo macaroni shells (1 1/2 oz.) cooked according to pkg. directions & drained
2 tbsp. reduced calorie Italian dressing (30 calories per tbsp.)
2/3 c. cottage cheese
1/2 c. part skim ricotta cheese
2 tbsp. minced scallions (green onions)
2 tsp. grated Parmesan cheese
1 tsp. lemon juice
1/8 tsp. grated lemon peel
Dash salt & pepper

(I use lower calorie dressing and adjust the optional calories down accordingly.)

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. (I serve shells on a bed of lettuce and surround with sliced tomatoes.) Makes 2 servings, 4 shells each.