Spinach & Cheese Stuffed Pasta Shells
Serves: 3-4 people
Prep Time: 20 minutes
Bake Time: 35-45 minutes
1 box jumbo pasta shells
2 cups small curd cottage cheese
1 cup Italian cheese blend
Additional 1/2 cup Italian cheese blend
2 tablespoons parmesan cheese (or parm-reggiano mix)
1 tablespoon mexican cheese blend
2 tablespoons half n half
1/2 tablespoon italian seasoning
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup fresh baby spinach, shredded (chopped roughly)
4 cups Prego Italian spaghetti sauce
Preheat oven to 375 degrees. Spray a 2 1/2 quart glass baking dish with nonstick spray. Set aside. Meanwhile, cook pasta shells according to box directions. Drain well & set aside to cool.
In a medium/large mixing bowl, combine cottage cheese, 1 cup italian cheese, parmesan cheese, mexican cheese, half n half, italian seasoning, dried parsley, salt, & black pepper. Mix well. Fold in spinach.
Take 1 jumbo pasta shell and fill with cottage cheese mixture. Leave enough room to gently close shell and place face down into greased baking dish. Repeat until cottage cheese mixture is completely gone or baking dish is full. (you will have a few extra shells that you will not need. Refrigerate in a ziploc and use for soup another day).
Pour spaghetti sauce over the top of the shells and sprinkle with additional 1/2 cup italian cheese. Cover with foil and bake 35-45 minutes or until sauce is bubbly. Take foil off and bake and additional 5 minutes or until cheese melts. Let cool 10 minutes before serving. Enjoy!!!
SERVING TIP: As you see in the picture, I served the pasta with fresh steamed broccoli and a nice green salad. Just a suggestion; the flavors went perfectly together!
Prep Time: 20 minutes
Bake Time: 35-45 minutes
1 box jumbo pasta shells
2 cups small curd cottage cheese
1 cup Italian cheese blend
Additional 1/2 cup Italian cheese blend
2 tablespoons parmesan cheese (or parm-reggiano mix)
1 tablespoon mexican cheese blend
2 tablespoons half n half
1/2 tablespoon italian seasoning
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup fresh baby spinach, shredded (chopped roughly)
4 cups Prego Italian spaghetti sauce
Preheat oven to 375 degrees. Spray a 2 1/2 quart glass baking dish with nonstick spray. Set aside. Meanwhile, cook pasta shells according to box directions. Drain well & set aside to cool.
In a medium/large mixing bowl, combine cottage cheese, 1 cup italian cheese, parmesan cheese, mexican cheese, half n half, italian seasoning, dried parsley, salt, & black pepper. Mix well. Fold in spinach.
Take 1 jumbo pasta shell and fill with cottage cheese mixture. Leave enough room to gently close shell and place face down into greased baking dish. Repeat until cottage cheese mixture is completely gone or baking dish is full. (you will have a few extra shells that you will not need. Refrigerate in a ziploc and use for soup another day).
Pour spaghetti sauce over the top of the shells and sprinkle with additional 1/2 cup italian cheese. Cover with foil and bake 35-45 minutes or until sauce is bubbly. Take foil off and bake and additional 5 minutes or until cheese melts. Let cool 10 minutes before serving. Enjoy!!!
SERVING TIP: As you see in the picture, I served the pasta with fresh steamed broccoli and a nice green salad. Just a suggestion; the flavors went perfectly together!
