"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesy Stuffed Shells Recipe

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This recipe for Cheesy Stuffed Shells, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Friday, May 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 container (16 oz.) low fat cottage cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 c. Mozzarella cheese, divided
1/4 c. grated Parmesan cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked and drained
1 (26 oz.) jar spaghetti sauce
1 large tomato, chopped

Directions:
Directions:
Preheat oven to 400. Mix cottage cheese, spinach, 1/2 c. of mozzarella cheese, Parmesan cheese and Italian seasoning until well blended. Spoon into pasta shells. Combine spaghetti sauce and tomatoes; spoon half of the sauce mixture into a 9x13-inch baking dish. Spoon remaining sauce mixture over shells. Cover with foil. Bake 25 minutes or until heated through. Uncover; top with remaining 1/2 c. mozzarella cheese. Bake, uncovered, an additional 2 minutes or until cheese is melted.

 

 

 

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