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Easy Stuffed Pasta Shells
Serving Size: 1 cup
- 1 package (10 ounces) frozen chopped spinach, thawed
- 1 carton (12 ounces) low fat cottage cheese
- 1 1/2 cups shredded part skim mozzarella cheese, divided
- 1 1/2 teaspoons teaspoons dried oregano
- 1/4 teaspoon ground black pepper
- 1 jar (24 ounces) light spaghetti or pasta sauce
- 1 cup water
- 1 package (8 ounces) large pasta shells, uncooked
- Preheat oven to 375°F. Lightly coat a 13"x 9"x 2" baking dish with cooking spray and set aside.
- Drain spinach by placing in a colander set over the sink or in a bowl. Press with a spoon to remove as much liquid as possible. 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 to mix.
- Spoon about 3 tablespoons cheese mixture into each uncooked pasta shell. Arrange shells in a single layer over sauce. Pour remaining sauce over top.
- Sprinkle the 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 make ahead dinner. If desired, refrigerate the ready to bake casserole for up to 1 day before baking.
Use a reduced sodium spaghetti sauce to lower the sodium.
Nutrition Facts8 Servings Per Container
Serving Size: 1 cup
Amount Per Serving
- % Daily Value*
- Total Fat 4.5g
- Saturated Fat 2g
- Trans Fat 0g
- Cholesterol 15mg
- Sodium 550mg
- Total Carbohydrates 33g
- Dietary Fiber 3g
- Total Sugars 9g
- Added Sugars
- Protein 14g
- Vitamin D 0.1mcg
- Calcium 248mg
- Iron 2.4mg
- Potassium 424mg
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently avaliable for the recipe. We will be updating the information shortly.
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