Tuesday, May 6, 2008

Five-Cheese Stuffed Shells

  • 20 uncooked jumbo pasta shells
  • 2 cups cooked chopped spinach
  • 1 cup fat-free cottage cheese
  • 1 cup part-skim ricotta cheese
  • 4 slices reduced-fat provolone cheese, finely chopped
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded Romano cheese
  • 1 egg, lightly beaten
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 jar (26 ounces) meatless spaghetti sauce

DIRECTIONS:
1. Heat oven to 350°F. Coat a 13" x 9" x 2" baking dish with vegetable cooking spray; set aside.

2. Cook pasta shells according to package directions; drain.

3. Meanwhile, combine spinach, cheeses, egg, garlic, and Italian seasoning in a large bowl; spoon into shells. Arrange in prepared baking dish. Pour spaghetti sauce over top.

4. Cover and bake 40 to 45 minutes or until heated through.

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