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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Creamy and delicious vegertarian dish. Very easy to assemble. Great with a salad. Ingredients:
15 uncooked jumbo pasta shells |
1 (1 7/8 ounce) envelope white sauce mix |
8 ounces cottage cheese |
1/2 cup shredded part-skim mozzarella cheese |
1 egg white |
1/2 teaspoon dried basil |
1/8 teaspoon garlic powder |
1 dash pepper |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 tablespoon shredded parmesan cheese |
Directions:
1. Cook the pasta according to package directions.
2. Meanwhile, prepare white sauce according to package directions, set aside.
3. In a small bowl, combine the cottage cheese, mozzerella, egg white, basil, garlic powder, pepper, and half of the spinach. (save remaining for another use).
4. Pour half of the white sauce into a greased 11x7 inch baking dish.
5. Drain pasta, and rinse in cold water, stuff each shell with 2 tablespoons of the spinach mixture.
6. Arrange over sauce, and top with remaining white sauce.
7. Cover, and bake at 375 degrees for 25 minutes, or until heated through.
8. Sprinkle with parmesan cheese.
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