Pesto-Stuffed Pasta Shells

Name: Pesto-Stuffed Pasta Shells
Ingredients: 2 (10-ounce) packages frozen chopped spinach, thawed; 2 cups 1% low-fat cottage cheese; 3 tablespoons freshly grated Parmesan cheese, divided; 1/8 teaspoon pepper; 1/8 teaspoon freshly grated nutmeg; 20 jumbo pasta shells, uncooked; Vegetable cooking spray

7 ingredients

3 steps

Ingredients

2 (10-ounce) packages frozen chopped spinach, thawed
2 cups 1% low-fat cottage cheese
3 tablespoons freshly grated Parmesan cheese, divided
1/8 teaspoon pepper
1/8 teaspoon freshly grated nutmeg
20 jumbo pasta shells, uncooked
Vegetable cooking spray

Directions

1

Drain spinach, and press between paper towels to remove excess moisture. Combine spinach, Pesto Sauce, cottage cheese, 2 tablespoons Parmesan cheese, pepper, and nutmeg; stir well.
2

Cook pasta shells according to package directions, omitting salt and fat; drain. Stuff cheese mixture evenly into cooked shells.
3

Spoon 1 cup Herbed Tomato Sauce into a 13- x 9- x 2-inch baking dish coated with cooking spray. Place filled shells over sauce. Pour remaining Herbed Tomato Sauce over shells. Cover and bake at 375° for 20 minutes or until hot and bubbly. Remove from oven, and sprinkle with remaining 1 tablespoon Parmesan cheese. Serve immediately.