Stuffed Shells
Recipe - Knollwood
Stuffed Shells
Prep Time20 Minutes
Servings5
Cook Time30 Minutes
Ingredients
1 jar (24 oz) Classico Tomato & Basil Pasta Sauce
1 large tomato, chopped
1 container (16 oz) Kemps 2% Low–Fat Cottage Cheese
1 pkg (10 oz) frozen chopped spinach, thawed, well-drained
¼ cup grated Parmesan cheese
1 tsp dried Italian seasoning
1 cup 2% milk shredded mozzarella cheese, divided
20 jumbo pasta shells, cooked
Directions
- Heat oven to 400°F.
- Mix pasta sauce and chopped tomatoes until blended; spread half onto bottom of 12-inch round oven-safe skillet sprayed with cooking spray.
- Combine cottage cheese, spinach, Parmesan, seasoning, and ½ cup mozzarella. Spoon into pasta shells and place in prepared baking dish, arranging into a round star shape. Top with remaining pasta sauce mixture. Cover with foil.
- Bake 25 minutes or until heated through. Remove foil and top with remaining mozzarella, then bake uncovered (about 2 minutes) until cheese is melted.
20 minutes
Prep Time
30 minutes
Cook Time
5
Servings
Directions
- Heat oven to 400°F.
- Mix pasta sauce and chopped tomatoes until blended; spread half onto bottom of 12-inch round oven-safe skillet sprayed with cooking spray.
- Combine cottage cheese, spinach, Parmesan, seasoning, and ½ cup mozzarella. Spoon into pasta shells and place in prepared baking dish, arranging into a round star shape. Top with remaining pasta sauce mixture. Cover with foil.
- Bake 25 minutes or until heated through. Remove foil and top with remaining mozzarella, then bake uncovered (about 2 minutes) until cheese is melted.
