Easy Stuffed Pasta Shells
Spinach, herbs and a mixture of low-fat cheeses combine for a delicious filling in these stuffed shells.
- 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)
- Preheat oven to 375°. 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.
- 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