Stuffed Shells

Name: Stuffed Shells
Ingredients: 1 pkg. (300 g) frozen chopped spinach, thawed, well drained; 1 container (500 g) low fat cottage cheese; 1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided; 1 red pepper, chopped; 1 egg white; 1 tsp. dried oregano leaves; 20 cooked jumbo pasta shells, cooled; 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce

8 ingredients

8 steps

Ingredients

1 pkg. (300 g) frozen chopped spinach, thawed, well drained
1 container (500 g) low fat cottage cheese
1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
1 red pepper, chopped
1 egg white
1 tsp. dried oregano leaves
20 cooked jumbo pasta shells, cooled
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce

Directions

1

Heat oven to 400F.
2

Mix spinach, cottage cheese, 1/2 cup mozzarella, peppers, egg white and oregano until blended; spoon into pasta shells, adding about 1 heaping Tbsp.
3

to each.
4

Spread half the sauce onto bottom of 13x9-inch baking dish.
5

Arrange shells, filled-sides up, in baking dish; top with remaining sauce and mozzarella.
6

Cover.
7

Bake 40 min.
8

or until heated through, uncovering after 30 min.