Cheesy Stuffed Shells

Cheesy Stuffed Shells recipe

1 container (16 oz.) 2% Milkfat Low Fat Cottage Cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup 2% milk shredded mozzarella cheese, divided

1/4 cup grated parmesan cheese

1 tsp. Italian seasoning

20 jumbo pasta shells, cooked, drained

1 jar (24 oz.) spaghetti sauce

1 large tomato, chopped


Heat oven to 400°F.

Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.

Mix  sauce and tomatoes; spoon half into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover.

Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.
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