Sunday, August 29, 2010

Cheesy Stuffed Shells

This recipe was actually shared with me by Aubrey Horner, and our family loved it. Liked it so much that it has since entered our rotation of meals, and better yet, I make a large batch of it, then package the supplies together and freeze for a fast meal during the week.


1 16oz container of low fat cottage cheese
1 10oz pkg. frozen chopped spinach (for our family we omit the spinach)
1 c. mozzarella cheese
1/4 c. grated Parmesan cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 26oz jar of spaghetti sauce
1 large tomato chopped


Heat oven to 400. Mix cottage cheese, spinach, 1/2 c. mozzarella, Parmesan, and Italian seasoning, spoon into shells. Mix sauce and tomatoes spoon 1/2 into 9x13 dish. Add filled shells, top with remaining sauce. Cover and bake 25 min. Top with remaining cheese and bake uncovered for 2 min.

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