Pesto-Stuffed Pasta Shells |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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You can use commercial pesto sauce instead of making your own, but look for a low-fat brand since traditional pesto is high in fat. Ingredients:
2 (10-ounce) packages frozen chopped spinach, thawed |
1/2 cup pesto sauce |
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 |
2 1/4 cups herbed tomato sauce |
vegetable cooking spray |
Directions:
1. 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.
2. Cook pasta shells according to package directions, omitting salt and fat; drain. Stuff cheese mixture evenly into cooked shells.
3. 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 375° for 20 minutes or until hot and bubbly. Remove from oven, and sprinkle with remaining 1 tablespoon Parmesan cheese. Serve immediately.
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