Spinach-Stuffed Shells
Here’s a creamy and delicious, vegetarian main dish from Debbie Herbert in Seymour, Indiana. It’s easy to assemble and looks like you really fussed. Serve with a leafy salad, crusty garlic bread and thirst-quenching iced tea.
SERVINGS
|
5
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
25 min.
|
TOTAL
|
50 min.
|
INGREDIENTS
- 15 uncooked jumbo pasta shells
- 1 envelope white sauce mix
- 1 cup (8 ounces) 4% cottage cheese
- 1/2 cup shredded mozzarella cheese
- 1 egg white
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Dash pepper
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon shredded Parmesan cheese
DIRECTIONS
Cook pasta according to package directions. Meanwhile, prepare white sauce according to package directions; set aside.
In a small bowl, combine the cottage cheese, mozzarella, egg white, basil, garlic powder, pepper and half of the spinach (save remaining spinach for another use). Pour half of the white sauce into a greased 11-in. x 7-in. x 2-in. baking dish.
Drain pasta and rinse in cold water; stuff each shell with 2 tablespoons spinach mixture. Arrange over sauce. Top with remaining white sauce. Cover and bake at 375° for 25 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 5 servings.