I also added extra lean ground turkey (1lb) because I wasn't up for a vegetarian meal, although I'm sure it's delicious without it. For the turkey, I cooked it up first with some seasoning (seasoning salt, garlic powder, black pepper, pinch of cayenne) and then added it to the cottage cheese mixture once it was cool.
Enjoy!
Cheesy
Stuffed Shells
1 container
cottage cheese
1 pkg frozen
spinach, thawed & well drained
1 c part
skim shredded mozzarella
¼ c light
parmesan grated
1 tsp
Italian seasoning
20 jumbo
pasta shells, cooked
3 c pasta
sauce
1 large
tomato chopped
Heat oven to
400. Mix cottage cheese, spinach, ½ c
mozzarella, parmesan, and seasoning until blended. Spoon into pasta shells, adding about 1 Tbsp
to each. Combine pasta sauce and
tomatoes; spread half on the bottom of a 13x9 baking dish sprayed with cooking
spray. Add shells, top with remaining
sauce. Cover. Bake 25 minutes or until heated through. Top with remaining cheese & bake
uncovered 2 minutes, or until melted.
Make ahead –
assemble ahead of time & chill up to 24 hours. When ready, bake, covered @ 400 for 35
minutes. Top with remaining cheese and
continue as per above.
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