Easy Stuffed Pasta Shells

Serving Size: 
1 cup
Cost Per Serving: 
  • Nonstick cooking spray
  • 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 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
  1. Preheat oven to 375°F. Lightly coat a 13"x9"x2" baking dish with cooking spray and set aside.
  2. 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.
  3. Add the cottage cheese, 1 cup of the mozzarella cheese, oregano, and pepper to the spinach. Stir to mix thoroughly.
  4. Pour half of the spaghetti sauce into prepared baking dish. Add water and stir to mix.
  5. Spoon about 3 tablespoons cheese mixture into each uncooked pasta shell. Arrange in a single layer over sauce. Pour remaining sauce over top.
  6. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over sauce.
  7. 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.
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