| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 24 | Jumbo Shells; uncooked | |
| 2 | pk | Frozen chopped spinach; (10 oz.) thawed |
| 2 | c | Low-fat cottage cheese |
| 1/4 | c | Grated onion |
| 1 | Jar spaghetti sauce; (14 oz.) | |
| 1/4 | c | Parmesan cheese |
INSTRUCTIONS
Prepare pasta according to package directions. While pasta is cooking, cook spinach according to package directions. Drain spinach thoroughly in colander by pressing out extra liquid with a large spoon; cool. In a medium bowl, combine spinach with cottage cheese and onion. When pasta is done, drain. Rinse with cold water and drain again. Preheat oven to 375º F. Spoon cheese mixture into shells. Place shells in a lightly oiled 9 x 13 x 2-inch baking dish. Pour spaghetti sauce over shells. Sprinkle with Parmesan cheese. Cover with foil. Bake 25 to 30 minutes or until hot. Each serving provides: 457 Calories; 29.6 g Protein; 66.6 g Carbohydrates; 9.0 g Fat; 9.9 mg Cholesterol; 1078 mg Sodium. Calories from Fat: 17% Serves 4 Posted to recipelu-digest Volume 01 Number 451 by "Bunny" <layla696@ix.netcom.com> on Jan 4, 1998
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