| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Large macaroni shells |
| 1 |
sm |
Onion, chopped |
| 10 |
oz |
Frozen chopped Spinach |
| 1 |
tb |
Instant Chicken bullion |
| 1/2 |
ts |
Garlic powder |
| 1/8 |
ts |
Dried thyme |
| 1 1/2 |
c |
Low-fat ricotta cheese |
| 1 |
c |
Low-fat cottage cheese |
| 2 |
|
Eggs |
| 48 |
oz |
Jar spaghetti sauce |
| 8 |
oz |
Shredded mozzarella cheese |
INSTRUCTIONS
** Preheat oven to 350 degrees.
1. Cook spinach as directed on package; drain well. 2. Cook shells as
directed; drain, cool. 3. In a large bowl, mix chopped onion, chicken
bullion, garlic powder, thyme, ricotta cheese, cottage cheese, eggs, and
cooked spinach. 4. Using your hands and a large spoon, stuff shells with
the mixture, and lay in rows in a 13" x 9" baking pan. 5. Spread spaghetti
sauce over the shells in the pan. Sprinkle shredded mozzarella on top. 6.
Bake at 350 degrees for 25 - 35 minutes, until warm in the center, and
mozzarella cheese has melted.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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