| 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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