Spinach-Stuffed Shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup (not packed) Cottage Cheese, Nonfat 0.25 cup Parmesan Cheese, grated 120 gram(s) Barilla Jumbo Shell Pasta 1 cup Alymer Diced Tomatoes with Italian Spices (1/2 cup) 0.50 cup Publix Low Moisture Part Skim Mozzarella Shredded Cheese 1 cup Hunts pasta sauce 7 serving Bird's Eye Frozen Chopped Spinach 1 dash Pepper, black 1 dash Salt
1- Preheat oven to 375F
2- Cook the shells according to the package directions, and drain well
3- In a large mixing bowl, combine the spinach, cottage cheese, mozzarella, and tomatoes. Season to taste with salt and pepper.
4- Spread 1/4 cup of pasta sauce on the bottom of 8x11 baking dish. Stuff each shell with about 1/4 cup of spinach mixture, and arrange shells in a single layer in the dish.
5- Pour remaining sauce over the shells
6- Cover with foil and bake for 15 to 20 minutes, or until the sauce is bubbling and the shells are heated through. Sprinkle with the Parmesan cheese just before serving.
Serving Size: makes 4 servings of 3 shells
2- Cook the shells according to the package directions, and drain well
3- In a large mixing bowl, combine the spinach, cottage cheese, mozzarella, and tomatoes. Season to taste with salt and pepper.
4- Spread 1/4 cup of pasta sauce on the bottom of 8x11 baking dish. Stuff each shell with about 1/4 cup of spinach mixture, and arrange shells in a single layer in the dish.
5- Pour remaining sauce over the shells
6- Cover with foil and bake for 15 to 20 minutes, or until the sauce is bubbling and the shells are heated through. Sprinkle with the Parmesan cheese just before serving.
Serving Size: makes 4 servings of 3 shells
Nutritional Info Amount Per Serving
- Calories: 314.1
- Total Fat: 6.2 g
- Cholesterol: 17.4 mg
- Sodium: 941.4 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 5.0 g
- Protein: 22.8 g
Member Reviews