Spinach and Cottage Cheese Stuffed Shells (No Ricotta)
photo by Greeny4444
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
20 shells
- Serves:
- 5
ingredients
- 20 jumbo pasta shells, cooked (about half of a 12 oz. box)
- 1 1⁄2 cups cottage cheese (I use 2%)
- 1 cup reduced-fat mozzarella cheese, shredded
- 2 teaspoons dried parsley flakes
- 1⁄2 teaspoon salt
- 1 teaspoon italian seasoning
- 2 teaspoons garlic, minced (from a jar-I usually have them heaping, because I love garlic)
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1⁄2 small onion, finely chopped
- fresh ground pepper (about 1 teaspoon)
- 1 egg
- 3 cups spaghetti sauce, divided (I use Classico Tomato and Basil from Costco)
- 1⁄2 cup parmesan cheese, grated
directions
- Preheat the oven to 350 degrees F.
- In a large bowl, combine ingredients "cottage cheese" through "egg".
- Pour half of the sauce in a 9x13 pan (I never measure the sauce, I just pour it from the jar). Fill the shells full with the cheese mixture, and place them into the pan with the sauce.
- Drizzle the remaining sauce lightly over the top of the shells (or spoon sauce from the jar over the shells, like I do). Sprinkle with parmesan cheese.
- Cover with foil and bake for 35 minutes. Let stand 5 minutes before serving.
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RECIPE SUBMITTED BY
Greeny4444
Broomfield, Colorado
I am an active lady, and I am not the top chef in the world, but I can hold my own. I love making things that remind me of when I was little, I love trying out new recipes, and I love learning new things to cook. Most of the recipes I post are recipes I loved that I found online, but that I have tweaked just a bit. I do have some family recipes on here too. I love to bake, probably more than anything else in the kitchen. I love to bike ride. I like to read, travel, kayak (I've only been twice, but I loved it), hike, camp, basically any outdoorsy/active stuff.?