Stuffed Pasta Shells
Spinach, a mixture of low-fat cheeses, and herbs combine for a delicious filling in these stuffed shells.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup, 1/8 of recipe
226
Calories
16g
Protein
28g
Carbs
6g
Fat
4g
Fiber
6g
Sugar
330mg
Sodium
Saturated Fat 3 g · Cholesterol 19 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
frozen chopped spinach, thawed
1 package (10 ounces)
low-fat cottage cheese
12 ounces
part skim mozzarella cheese, shredded, divided
1 1/2 cups
dried oregano
1 1/2 teaspoons
black pepper
1/4 teaspoon
(24 ounce) jar low-sodium spaghetti sauce
1
water
1 cup
large pasta shells, uncooked
6 ounces
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 375 degrees F. Lightly coat a 13x9x2-inch baking dish with cooking spray. Set aside.
- 3
Drain spinach by placing in a sieve or colander over the sink, or in a bowl and pressing with a spool 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 into the mix.
- 6
Spoon about 3 tablespoons cheese mixture into each uncooked pasta shell. Arrange in a single layer over top.
- 7
Pour remaining sauce over top.
- 8
Sprinkle with remaining 1/2 cup mozzarella cheese evenly over sauce.
- 9
Cover tightly with foil. Bake for 1 hour or until shells are tender. Let stand 10 minutes before serving.
Notes
- •Try this recipe for a potluck or make-ahead dinner. If desired, refrigerate the ready-to-bake casserole.
- •To lower sodium, use reduced sodium spaghetti sauce.
Source: USDA MyPlate Kitchen · Spend Smart. Eat Smart, Adapted from Easy Stuffed Pasta Shells Iowa State University Extension
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