Spinach Stuffed Shells
- 20 jumbo pasta shells
- 1 1/2 cups marinara sauce, divided
- 2 cups Hood® Low Fat Cottage Cheese
- 2 Tbsp. fresh parsley, chopped
- 2 egg whites
- 10 oz. package frozen chopped spinach, thawed and drained
- 1 cup shredded part-skim Mozzarella cheese
Cook pasta shells according to package directions; drain and separate. Preheat oven to 350°F. Spray bottom of 13" x 9" baking dish with cooking spray.
Place cottage cheese, parsley, and egg whites in food processor or blender. Process on high speed until smooth, about 1 minute. Stir in the spinach.
Spread 1/2 cup of marinara sauce in baking dish. Fill pasta shells with equal amounts of the cottage cheese mixture. Arrange shells in baking dish. Pour remaining 1 cup of marinara sauce over shells. Top with cheese.
Cover baking dish with aluminum foil. Bake for 45 minutes or until bubbly. Let stand for 5 to 10 minutes before serving.
Per serving: Calories: 314, Carbohydrate: 41 grams, Fat: 7 grams, Saturated fat: 3 grams, Protein: 24 grams, Cholesterol: 23 milligrams, Sodium: 506 milligrams, Calcium: 303 milligrams.