Stuffed Pasta Shells

85 min · Serves 8

Based on a recipe from Spend Smart. Eat Smart, Adapted from Easy Stuffed Pasta Shells Iowa State University Extension, via USDA MyPlate Kitchen

What goes in

• 1 packfrozen chopped spinach, thawed
• 12 ozlow-fat cottage cheese
• 1½ cupspart-skim shredded mozzarella
• 7.4 mldried oregano
• 1.2 mlblack pepper
• 24 ozlight tomato basil pasta sauce
• 1 cupwater
• 6 ozlarge pasta shells, uncooked

How to cook it

1. Heat your oven to 375 °F and lightly spray a 13x9-inch baking dish with nonstick spray.
2. Thoroughly press or squeeze out excess liquid from the thawed spinach using a strainer or your hands, then transfer it to a medium mixing bowl.
3. Add the cottage cheese, 1 cup of mozzarella, dried oregano, and black pepper to the spinach, stirring until evenly blended.
4. Pour half of the pasta sauce into the baking dish, add 1 cup of water, and whisk or stir to combine across the bottom.
5. Fill each raw pasta shell with roughly 3 tablespoons of the cheese mixture and set them in a single layer in the dish.
6. Top the shells with the remaining pasta sauce and scatter the reserved 1/2 cup of mozzarella over the surface.
7. Seal the dish securely with aluminum foil and bake for 60 minutes until the pasta is completely tender.
8. Let the dish stand for 10 minutes before serving.

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