Stuffed Jumbo Pasta Shells

By á-7024

Ingredients

• 1 package frozen chopped spinach, thawed
• and drained
• 1 container (500g) cottage cheese
• 1 cup mozzarella shredded cheese
• 1 medium red pepper
• 1 egg
• 1 teaspoon dried oregano leaves
• 20 jumbo shells, cooked, drained and cooled
• 1 can Tomato and Basil Pasta Sauce

Preparation

Step 1

Preheat oven to 400. Mix spinach, cottage cheese, ½ cup of the mozzarella cheese, the red pepper, the egg and oregano in a large bowl until well blended. Fill shells evenly with the spinach mixture, adding about 1 heaping tablespoon of the spinach mixture to each shell.

Spoon half of the sauce into 13 x 9 inch baking dish. Spread to cover the bottom of the dish. Arrange Shells, filled sides up, in baking dish. Spoon remaining sauce evenly over the shells. Sprinkle with the remaining ½ cup of mozzarella. Cover with foil.

Bake 30 minutes. Uncover and continue baking 10 minutes or until heated through.

I usually double the recipe if Keith and John are going to be having dinner with us.