Ingredients:

• 1 10-ounce package frozen chopped spinach, thawed
• 1 12-ounce carton lowfat cottage cheese
• 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese (save 1/2 cup for topping)
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon black pepper
• 1 26-ounce jar lite tomato basil pasta sauce
• 1 cup water
• 1 8-ounce package uncooked large pasta shells

1. Wash hands.
2. Preheat oven to 375°F. Lightly coat a 13x9x2-inch baking dish with cooking spray; set aside.
3. Drain spinach by placing in a sieve set over the sink, or in a bowl and pressing with a spoon to remove as much liquid as possible, or squeeze out liquid with clean hands. Place spinach in medium bowl.
4. Add the cottage cheese, 1 cup of the mozzarella cheese, oregano, and pepper to the spinach. Stir to mix thoroughly.
5. Pour half of the spaghetti sauce into prepared baking dish. Add water and stir to mix.
6. Spoon about 3 tablespoons cheese mixture into each uncooked pasta shell and arrange in a single layer over sauce. Pour remaining sauce over top.
7. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over sauce.
8. Cover tightly with foil. Bake for 1 hour or until shells are tender. Let stand 10 minutes before serving.

IDEA -- Try this recipe for a potluck or make-ahead dinner. If desired, refrigerate the ready-to-bake casserole overnight. Add 10 to 15 minutes to the baking time. Or divide the sauce, water, and filled pasta shells between two 1-quart baking dishes. Bake one for 45 to 50 minutes and freeze the second for a later meal.