Ingredients
1 package frozen chopped spinach, thawed (10 ounces)
12 ounces cottage cheese, low-fat
1 ½ cups mozzarella, part skim shredded (save ½ cup for toppings)
1 ½ teaspoons dried oregano
¼ teaspoon black pepper
1 jar light tomato basil pasta sauce, low sodium (24 ounces)
1 cup water
6 ounces pasta shells, uncooked (large)
Instructions
Try adding other vegetables to the filling or sauce for more personalized flavors. You can try adding mushrooms, bell peppers, onions, even shredded carrots.
Wash hands with soap and water
Preheat oven to 375 degrees F. Lightly coat a 13x9x2 inch baking dish with cooking spray. Set aside.
Drain spinach by placing in a sieve or colander over the sink, or in a bowl and pressing with a spool to remove as much liquid as possible or squeeze out liquid with clean hands. Place spinach in a medium bowl.
Add the cottage cheese, 1 cup of mozzarella cheese, oregano, and pepper. Stir to mix thoroughly.
Pour half of the spaghetti sauce into a prepared baking dish. Add water and stir into the mix.
Spoon about 3 tablespoons cheese mixture into each uncooked pasta shell and arrange in a single layer over top.
Sprinkle with remaining ½ cup mozzarella cheese evenly over sauce.
Cover tightly with foil. Bake for 1 hour or until the shells are tender. Let stand for 10 minutes before serving.
Adapted from MyPlate.gov