Easy Stuffed Pasta Shells

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

Servings: 8

  • 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 (26 ounces)
  • 1 cup water
  • 6 ounces pasta shells, uncooked (large)
  1.  Preheat oven to 375°. Lightly coat a 13x9x2-inch baking dish with cooking spray. Set aside.
  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. Place spinach in medium bowl.
  3. Add the cottage cheese, 1 cup of the mozzarella cheese, oregano and pepper to the spinach. Stir to mix thoroughly.
  4. Pour half of the spaghetti sauce into prepared baking dish. Add water and stir into the mix.
  5. Spoon about 3 tablespoons cheese mixture into each uncooked pasta shell and arrange in a single layer over top.
  6. Sprinkle with remaining 1/2 cup mozzarella cheese evenly over sauce.
  7. Cover tightly with foil. Bake for 1 hour or until shells are tender. Let stand 10 minutes before serving.
  • Try this recipe for a potluck or prep ahead for dinner. If desired, refrigerate the ready-to-bake casserole. 
  • To lower sodium, use reduced sodium spaghetti sauce.

Serving size: 1 cup, 1/8 of recipe

250 total calories; 7g total fat; 3g saturated fat; 18mg cholesterol; 334mg sodium; 29g carbohydrates; 4g dietary fiber; 7g total sugars; 1g added sugars included; 16g protein

Recipe source: MyPlate