1 (16oz) container Low Fat Cottage cheese small curd
1 (10oz) pkg frozen chopped spinach thawed and well drained
1 cup 2% shredded reduced fat mozerella cheese divided
1/4 cup 100% kraft grated parmesan cheese
1 tsp Italian seasoning
20 Jumbo pasta shells cooked and drained
1 large tomato chopped
Preheat oven to 400 degrees. Mix cottage cheese, spinach 1/2 cup mozerella cheese, parmesan chees and Italian seasoning until well blended. Spoon 1 heaping Tbsp of the cheese mixture evenly into each pasta shell.
Comine spaghetti and tomatoes; spoon half of the sauce mixture into 13x9 inch baking dish. Place shells filled sides up in baking dish. Spoon remaining sauce mixture over shells. Cover with foil.
Bake 25 minutes or until heated trhough. Uncover; top with remaining 1/2 cup mozerella cheese. Bake, uncovered an additional 2 minutes or until cheese is melted.
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