Spinach Stuffed Shells
Looks festive for the holiday season and tastes delicious.
Ingredients
- 24 Jumbo Pasta Shells 8 ounces
- 10 oz. Spinach Defrosted and drained
- 2 cups Cottage Cheese
- 4 tbsp. Grated Parmesan Cheese
- 1/4 tsp. Black Pepper
- 1 Egg
- 8 oz. Shredded Mozzarella Cheese
- 24 oz. Prepared Marinara Sauce
Instructions
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Preheat oven to 350 degrees F. Cook shells on the stovetop, following the package directions. Drain well.
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In a mixing bowl, combine cottage cheese, Parmesan cheese, egg, spinach, and pepper. Mix well.
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Spread a layer of Marinara sauce on the bottom of a 9 x 13 inch baking dish. Stuff each of the cooked shells with the cottage cheese and spinach mixture. Place them in a single layer on the sauce in the baking dish. Top with the remaining Marinara sauce and the shredded Mozzarella cheese.
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Bake until the cheese is melted and the shells are heated through, about 30 minutes.
Recipe Notes
This recipe may be made with Ricotta cheese instead of cottage cheese for a more authentic Italian flavor, but I like using the low fat cottage cheese and, more often, have it on hand.
Fresh spinach can be used instead of frozen. It’s your choice.
