Here is a new meatless meal we
discovered from my Betty Crocker cookbook
that has swiftly become popular
among our family and friends!
Spinach Stuffed Shells
5 servings
Ingredients:
24 uncooked jumbo pasta shells (about 6 oz)
1 jar (26 oz) tomato-basil pasta sauce
3 cups shredded mozzarella cheese (12 oz)
1 cup cottage cheese
1 box frozen spinach, thawed, and squeezed to drain
2 tbsp. chopped fresh basil leaves
Directions:
1. Heat oven to 375*F. Cook and drain pasta as
directed on package.
Spray 13x9" (3 qt.) glass baking dish with cooking spray.
Spread 1/3 cup of the pasta sauce over bottom of baking dish.
2. In medium bowl, mix 1 cup of the mozzarella cheese,
the cottage cheese, and spinach.
Spoon about 2 tbsp. of the mixture into each shell.
Arrange filled shells in baking dish.
Pour remaining pasta sauce over stuffed shells.
Sprinkle remaining 2 cups shredded mozzarella cheese
evenly over sauce and sprinkle with basil.
3. Cover dish with foil.
Bake 30-40 minutes until thoroughly heated.
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| The cheese-spinach mixture. |
 |
| Stuffing the shells. |
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| Mmmm! |
Dalla mia cucina alla tua,
~Michelle
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