Spinach and Cottage Cheese Stuffed Shells (No Ricotta) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I have made many stuffed shell recipes, and I always end up adding stuff, substituting stuff, or taking stuff out. We are a no-ricotta-for-me house, mostly (unless it's disguised), so I use all cottage cheese. So, here is my version of spinach and cheese stuffed shells. I think they taste very good. Thank you. ;) Ingredients:
20 jumbo pasta shells, cooked (about half of a 12 oz. box) |
1 1/2 cups cottage cheese (i use 2%) |
1 cup reduced-fat mozzarella cheese, shredded |
2 teaspoons dried parsley flakes |
1/2 teaspoon salt |
1 teaspoon italian seasoning |
2 teaspoons garlic, minced (from a jar-i usually have them heaping, because i love garlic) |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
1/2 small onion, finely chopped |
fresh ground pepper (about 1 teaspoon) |
1 egg |
3 cups spaghetti sauce, divided (i use classico tomato and basil from costco) |
1/2 cup parmesan cheese, grated |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine ingredients cottage cheese through egg .
3. Pour half of the sauce in a 9x13 pan (I never measure the sauce, I just pour it from the jar). Fill the shells full with the cheese mixture, and place them into the pan with the sauce.
4. Drizzle the remaining sauce lightly over the top of the shells (or spoon sauce from the jar over the shells, like I do). Sprinkle with parmesan cheese.
5. Cover with foil and bake for 35 minutes. Let stand 5 minutes before serving.
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