Stuffed Pasta Shells
Makes:
8 Servings
Spinach, a mixture of low-fat cheeses, and herbs combine for a delicious filling in these stuffed shells.
Ingredients
- 1 package (10 ounces) frozen chopped spinach, thawed
- 12 ounces low-fat cottage cheese
- 1 1/2 cups part skim mozzarella cheese, shredded, divided
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon black pepper
- 1 (24 ounce) jar low-sodium spaghetti sauce
- 1 cup water
- 6 ounces large pasta shells, uncooked
Directions
- Wash hands with soap and water.
- Preheat oven to 375 degrees F. Lightly coat a 13x9x2-inch baking dish with cooking spray. Set aside.
- Drain spinach by placing in a sieve or colander over the sink, or in a bowl and pressing with a spool to remove as much liquid as possible or squeeze out liquid with clean hands. Place spinach in medium bowl.
- Add the cottage cheese, 1 cup of the mozzarella cheese, oregano, and pepper to the spinach. Stir to mix thoroughly.
- Pour half of the spaghetti sauce into prepared baking dish. Add water and stir into the mix.
- Spoon about 3 tablespoons cheese mixture into each uncooked pasta shell. Arrange in a single layer over top.
- Pour remaining sauce over top.
- Sprinkle with remaining 1/2 cup mozzarella cheese evenly over sauce.
- Cover tightly with foil. Bake for 1 hour or until shells are tender. Let stand 10 minutes before serving.
Notes
Spend Smart. Eat Smart, Adapted from Easy Stuffed Pasta Shells
Iowa State University Extension
