Stuffed Pasta Shells

Spinach, a mixture of low-fat cheeses, and herbs combine for a delicious filling in these stuffed shells.

• Prep: 25 min
• Cook: 1 hr
• Total: 1 hr 25 min
• Servings: 8
• Cuisine: Italian-American
• Difficulty: Easy
• Cost: $1.40/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian

Tags

• bake
• comfort food
• savory
• classic
• kid-friendly
• crowd-pleaser
• budget-friendly

Ingredients

• 1 package frozen chopped spinach (thawed)
• 12 ounce cottage cheese (low-fat)
• 1.5 cup mozzarella cheese (part skim, shredded, divided)
• 1.5 teaspoon dried oregano
• 0.25 teaspoon black pepper
• 1 jar spaghetti sauce (low-sodium)
• 1 cup water
• 6 ounce large pasta shells (uncooked)

Instructions

1. Preheat oven to 375 degrees F. Lightly coat a 13x9x2-inch baking dish with cooking spray.
2. 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.
3. Place spinach in medium bowl.
4. Add the cottage cheese, 1 cup of the mozzarella cheese, oregano, and pepper to the spinach.
5. Stir to mix thoroughly.
6. Pour half of the spaghetti sauce into prepared baking dish.
7. Add water and stir into the mix.
8. Spoon about 3 tablespoons cheese mixture into each uncooked pasta shell.
9. Arrange in a single layer over top.
10. Pour remaining sauce over top.
11. Sprinkle with remaining 1/2 cup mozzarella cheese evenly over sauce.
12. Cover tightly with foil.
13. Bake for 1 hour or until shells are tender.
14. Let stand 10 minutes before serving.

Nutrition (per serving)

• Calories: 226
• Protein: 15.7 g
• Carbohydrates: 27.8 g
• Fat: 6.4 g
• Fiber: 3.8 g
• Sodium: 330 mg
• Saturated Fat: 3.2 g
• Sugar: 5.7 g
• Cholesterol: 19 mg