16 oz. low-fat cottage cheese
10 oz. package frozen chopped spinach, thawed and well-drained
1 cup shredded mozzarella
1/4 cup grated parmesan
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked and drained
26 oz. spaghetti sauce
Note - I used ricotta instead of cottage cheese
1. Preheat oven to 400. Mix cottage cheese, spinach, 1/2 cup mozzarella, parmesan, and Italian seasoning until well blended. Spoon 1 heaping Tbsp. of the cheese mixture evenly into each pasta shell.
2. Spoon half of the sauce into 13x9 pan. Place shells, filled sides up, in baking dish. Spoon remaining sauce mixture over shells. Cover with foil.
3. Bake 25 minutes or until heated through. Uncover; top with remaining 1/2 cup mozzarella. Bake uncovered an additional 2 minutes or until cheese is melted.
1 comment:
i fixed this up and it was sure a fun meal. my boys really liked the jumbo shells and didn't seem to mind the spinach. i'm not the biggest fan of spinach either, except in salad, but liked it anyhow.
another good meal.
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