| 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
A Message from our Provider:
“Nothing ruins the truth like stretching it.”