Stuffed Pasta Shells
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Ingredients
- 1 package frozen chopped spinach, thawed (10 ounces)
- 12 ounces cottage cheese, low-fat
- 1 1/2 cups mozzarella, part skim shredded (save 1/2 cup for topping)
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon black pepper
- 1 jar light tomato basil pasta sauce, low-sodium (24 ounces)
- 1 cup water
- 6 ounces pasta shells, uncooked (large)
Instructions
- Wash hands with soap and water.
- Preheat oven to 375 °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 and arrange in a single layer 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.
Nutrition
| Calories | 246 |
|---|---|
| Protein | 16 g |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 17 mg |
| Sodium | 332 mg |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Spend Smart. Eat Smart, Adapted from Easy Stuffed Pasta Shells Iowa State University Extension