Spinach And Cottage Cheese Stuffed Shells (no Ricotta)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 20 jumbo pasta shells, cooked (about half of a 12 oz. box)
• 1 1/2 cups cottage cheese (i use 2%)
• 1 cup reduced-fat mozzarella cheese, shredded
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon salt
• 1 teaspoon italian seasoning
• 2 teaspoons garlic, minced (from a jar-i usually have them heaping, because i love garlic)
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 small onion, finely chopped
• fresh ground pepper (about 1 teaspoon)
• 1 egg
• 3 cups spaghetti sauce, divided (i use classico tomato and basil from costco)
• 1/2 cup parmesan cheese, grated

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 in a large bowl, combine ingredients "cottage cheese" through "egg".
• 3 pour half of the sauce in a 9x13 pan (i never measure the sauce, i just pour it from the jar). fill the shells full with the cheese mixture, and place them into the pan with the sauce.
• 4 drizzle the remaining sauce lightly over the top of the shells (or spoon sauce from the jar over the shells, like i do). sprinkle with parmesan cheese.
• 5 cover with foil and bake for 35 minutes. let stand 5 minutes before serving.