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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 box(es) dried jumbo pasta shells (35-40) |
1 package(s) frozen spinach thawed/squeezed |
2 cup(s) low fat cottage cheese |
2 cup(s) low fat ricotta cheese |
1 cup(s) part skim mozzarella cheese shredded |
1 teaspoon(s) oregano, dried |
1 teaspoon(s) basil, dried |
2 cup(s) tomato sauce |
Directions:
1. Cook 1 large box of dried jumbo pasta shells (35-40 shells) according to package directions. Drain and set aside.
2. In a large bowl, mix together 1 10 oz package of frozen spinach (thawed with excess water squeezed out), 2 cups low fat cottage cheese, 2 cups low fat ricotta cheese, 1 cup shredded part skim mozzarella cheese, 1 tsp dried oregano, 1 tsp dried basil.
3. Stuff pasta shells with cheese mixture and place in 2 large baking dishes. Pour 2 cups tomato sauce over shells and sprinkle with 1/2 cup shredded parmesan cheese.
4. Wrap baking dishes tightly with plastic wrap and freeze for up to 3 months.
5. To Serve: Thaw overnight in refrigerator and bake at 350 degrees for 30 minutes or until sauce is bubbly around the edge of the dish.
6. Makes 16 servings of 2 to 3 shells each.
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