Easy Stuffed Pasta Shells
Spinach, a mixture of low-fat cheeses, and herbs combine for a delicious filling in these stuffed shells.
Equipment
- 1 baking dish 13 x 9 x 2 inches
Ingredients
- 1 package chopped spinach thawed (10 ounces frozen)
- 12 ounces cottage cheese low-fat
- 1 1/2 cups mozzarella part skim shredded (save 1/2 cup for topping)
- 1 1/2 teaspoons oregano dried
- 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) - preferably whole wheat
Instructions
- Wash hands.
- 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.
Notes
Try this recipe for a potluck or make-ahead dinner. If desired, refrigerate the ready-to-bake casserole. To lower sodium, use reduced sodium spaghetti sauce.
Nutrition Information: Serving: 1 cup | Calories: 250kcal | Carbohydrates: 29g | Protein: 16g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Cholesterol: 18mg | Sodium: 334mg | Potassium: 461mg | Fiber: 4g | Sugar: 7g | Vitamin A: (data not available) | Vitamin C: (data not available) | Calcium: 268mg | Iron: 2mg
Source: MyPlate.gov