A quick and easy no meat main dish that is faster than stuffing manicotti, and will make enough to serve your family as well as another. Serve with green salad, garlic bread, and your favorite fruit for desert. This recipe calls for lowfat cottage cheese instead of ricotta, making it less expensive and just as delicious. But be sure to press out any extra liquid from the cottage cheese.
Cook jumbo pasta shells according to package directions
(I used just over half of a 12 oz. box of American Beauty brand)
Drain and run under cold water. Set. aside. Do not over cook - with the baking time in oven they will be perfect if slightly undercooked.
Cook 10 oz. package of chopped spinach according to directions and drain well.
2 eggs - crack into large bowl
add to eggs:
1/3 cup Parmesan cheese
3 cups lowfat cottage cheese - ( if it is watery press out liquid)
1 2/3 cup shredded Colby & Monterey cheese (2 cups total)
1/4 tsp. pepper
1 Tb. dried parsley
1/2 tsp. dried basil
1/4 tsp. Italian seasoning
Stir altogether, adding the spinach last.
In a baking dish pour enough spaghetti sauce to for the shells to sit in.
I use the 26 oz. can of Hunts premium Garlic and Herb Pasta sauce
Stuff the cooked shells with cheese mixture and arrange in the baking dish.
Spoon some of the sauce over the top of each shell and then sprinkle 1/3 cup shredded cheese from the previous 2 cups - and also some extra Parmesan.
Bake at 350 degrees for 30 to 35 min.
