Pesto-Stuffed Pasta Shells
- 2 (10-ounce) packages frozen chopped spinach, thawed
- 2 cups 1% low-fat cottage cheese
- 3 tablespoons freshly grated Parmesan cheese, divided
- 1/8 teaspoon pepper
- 1/8 teaspoon freshly grated nutmeg
- 20 jumbo pasta shells, uncooked
- Vegetable cooking spray
- Drain spinach, and press between paper towels to remove excess moisture. Combine spinach, Pesto Sauce, cottage cheese, 2 tablespoons Parmesan cheese, pepper, and nutmeg; stir well.
- Cook pasta shells according to package directions, omitting salt and fat; drain. Stuff cheese mixture evenly into cooked shells.
- Spoon 1 cup Herbed Tomato Sauce into a 13- x 9- x 2-inch baking dish coated with cooking spray. Place filled shells over sauce. Pour remaining Herbed Tomato Sauce over shells. Cover and bake at 375u0b0 for 20 minutes or until hot and bubbly. Remove from oven, and sprinkle with remaining 1 tablespoon Parmesan cheese. Serve immediately.
cottage cheese, parmesan cheese, pepper, nutmeg, pasta shells, vegetable cooking spray
Taken from www.myrecipes.com/recipe/pesto-stuffed-pasta-shells (may not work)