| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Italian, Main dishes | 4 | Servings |
INGREDIENTS
| 1 | pk | Chopped Spinach; thawed, well drained (10 ounces) |
| 1 | c | Shredded Low-Moisture Part-Skim Mozzarella Cheese |
| 1 | c | Nonfat Cottage Cheese |
| 1 | Egg white | |
| 1 | tb | Grated Parmesan Cheese |
| 3/4 | ts | Ground nutmeg |
| 16 | Jumbo pasta shells; cooked, drained | |
| 1 | Jar spaghetti sauce; (131/2 ounces) |
INSTRUCTIONS
Heat oven to 3750E Mix spinach, mozzarella cheese, cottage cheese, egg white, Parmesan cheese and nutmeg until blended. Fill each shell with a heaping tablespoon of spinach mixture. Place in 12 x 8-inch baking dish; spoon sauce over shells. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28, 1998
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