Spinach Stuffed Shells

• 8 ounces pasta shells large
• 1 each onions small, chopped
• 10 ounces spinach frozen, thawed, and excess water squeezed
• 1 tablespoon chicken broth instant
• 1/2 teaspoon garlic powder
• 18 teaspoon thyme dried
• 1 1/2 cups ricotta cheese low-fat
• 1 cup cottage cheese (low-fat 1%)
• 2 large eggs
• 48 ounces spaghetti sauce
• 8 ounces mozzarella cheese shredded

1. Preheat oven to 350F (180C).
2. Cook spinach as directed on package; drain well.
3. Cook shells as directed; drain, cool.
4. In a large bowl, mix chopped onion, chicken bullion, garlic powder, spinach.
5. Using your hands and a large spoon, stuff shells with the mixture, and lay in rows in a 5.
6. Spread spaghetti sauce over the shells in the pan.
7. Sprinkle shredded mozzarella on top.
8. Bake at 350F (180C) for 35 to 45 minutes, until warm in the center, and mozzarella cheese has melted.
9. Let cool for a few minutes and serve warm.

pasta shells large, onions, water, chicken broth instant, garlic, thyme, ricotta cheese, cottage cheese, eggs, spaghetti sauce, mozzarella cheese

Taken from recipeland.com/recipe/v/spinach-stuffed-shells-39411 (may not work)