Serves 8
226 cal · 80 min
Stuffed Pasta Shells
Recipe GLPRde5c8277d0e09b
Tender pasta shells filled with a savory blend of spinach, cottage cheese, and mozzarella, baked in a light marinara sauce. This wholesome, family-friendly dish delivers comfort in every bite with layers of cheese and nutritious greens.
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Ingredients
1 package (10 ounces) frozen chopped spinach, thawed
12 ounces low-fat cottage cheese
1 1/2 cups part skim mozzarella cheese, shredded
1 1/2 teaspoons dried oregano
1/4 teaspoon black pepper
1 (24 ounce) jar low-sodium spaghetti sauce
1 cup water
6 ounces large pasta shells, uncooked
Cooking spray
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 375 degrees Fahrenheit. Lightly coat a 13x9x2-inch baking dish with cooking spray and set aside.
Thaw the frozen spinach and drain it well by placing it in a colander or squeezing it with clean hands over a bowl until most of the liquid is removed.
In a medium mixing bowl, combine the drained spinach, cottage cheese, 1 cup of the shredded mozzarella cheese, dried oregano, and black pepper. Mix everything together until well blended.
Pour half of the spaghetti sauce into the bottom of the prepared baking dish. Stir in the water to create the base sauce.
Spoon approximately 3 tablespoons of the cheese and spinach mixture into each uncooked pasta shell, filling generously but carefully.
Arrange the filled shells in a single layer over the sauce in the baking dish.
Pour the remaining spaghetti sauce evenly over the filled shells.
Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top of the sauce.
Cover the baking dish tightly with aluminum foil to prevent drying during baking.
Bake in the preheated oven for approximately 1 hour, or until the pasta shells are tender when pierced with a fork.
Remove from the oven and let the dish rest, uncovered, for 10 minutes before serving to allow flavors to set and make portioning easier.
