Ricotta And Spinach Stuffed Pasta Shells

• 32 large pasta shells (conchiglioni in Italian)
• 500 g spinach
• 250 g low-fat ricotta cheese
• 500 g low fat cottage cheese
• 600 ml bottled pasta sauce
• 250 ml vegetable stock
• 1 tablespoon finely grated parmesan cheese

1. Cook pasta in a large saucepan of boiling water, uncovered, 3 minutes; drain.
2. Cool slightly.
3. Preheat oven to moderate.
4. Boil, steam or microwave spinach until just wilted; drain.
5. Chop spinach finely, squeeze out excess liquid.
6. Combine spinach in a large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
7. Combine sauce and stock in oiled shallow 2 litre (8 cup) ovenproof dish.
8. Place pasta shells in dish; sprinkle with parmesan.
9. Bake, covered, in moderate oven about 1 hour or until pasta is tender.

pasta shells, spinach, lowfat ricotta cheese, pasta sauce, vegetable stock, parmesan cheese

Taken from www.food.com/recipe/ricotta-and-spinach-stuffed-pasta-shells-39292 (may not work)