Spinach and Cheese Stuffed Shells

Ingredients

• Barilla Jumbo Shells

  350 grams or 700g

• Ricotta cheese

  Part skim milk

  15 oz or 425g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Mozzarella cheese

  Part skim milk

  6 oz or 170g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Salt

  Table

  ¼ tsp or 2g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Cottage cheese

  Lowfat, 1% milkfat

  1 ½ cup or 339g

• Traditional Pasta Sauce

  Pasta Sauces - Healthy Choice

  25 oz or 709g

Directions

1. Bring a large pot of water to a boil. Add 1 tsp salt and the jumbo shells. Cook according to package directions for al dente. Be careful not to overcook the shells or they will fall apart as you fill them. Drain and place on a parchment-lined baking sheet to cool.
2. Meanwhile, defrost the spinach in the microwave. Using a clean kitchen towel, wring out the excess liquid. Set aside.
3. Preheat oven to 350.
4. In a medium bowl stir together the ricotta, cottage cheese, half of the grated mozzarella, Parmesan, salt and pepper. Stir in the spinach.
5. Scoop the filling into the shells and place in a baking dish. Pour the marinara sauce over the top and sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 20 mins; uncover and bake for 5 mins more until cheese is melted and shells are hot. Serve immediately.