Cheesy Stuffed Shells

By kjs1010

Ingredients

• 1-16 oz low fat cottage cheese
• 1-10 oz package frozen chopped spinach, thawed and well drained
• 1 cup mozzarella cheese, divided
• 1/4 cup grated parmesan chees
• 1 tsp Italian seasoning
• 20 jumbo shells, cooked, drained
• 1-26 oz jar spaghetti sauce
• 1 large tomato, chopped

Preparation

Step 1

Preheat oven to 400. Mix cottage cheese, spinach, 1/2 cup mozzarella cheese, parmesan cheese, and Italian seasoning until well blended. Spoon 1 heaping Tbs of the cheese mixture evenly into each pasta shell.

Combine spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9 baking dish. Place shells, filled side up, in baking dish. Spoon remaining sauce mixture over shells. Cover with foil that has been sprayed with cooking spray so it won't stick.

Bake 25 minutes or until heated through. Uncover, top with remaining 1/2 cup mozzrella cheese. Bake, uncovered an additional 2 minutes or until cheese is melted.