This recipe is super yummy and a little healthier than other stuffed shells recipes. It is also very adaptable to whatever you want to put inside. I don't like cottage cheese, but that is the main ingredient in the stuffing and I can't even notice it. You can also replace with ricotta and you can add italian sausage, but mine doesn't have any meat inside.
1 container of low fat cottage cheese
1 pkg of frozen chopped spinach, thawed and well drained
1 cup of shredded mozzarella, divided
1/4 cup of parmesan cheese
1 tsp of Italian seasoning (you can use Italian salad dressing or a mix of basil and oregano if you don't have an "Italian blend" seasoning
20 jumbo pasta shells cooked and drained
1 jar of spaghetti sauce
Heat oven to 400 degrees.
Cook the shells according to package, but drain and rinse about 2 minutes before what the package says, they maybe a little more than "aldente" but they will continue cooking in the oven, so it's okay.
Pour about half of the spaghetti sauce into a 13x9 baking dish.
Mix cottage cheese, spinach, 1/2 cup of mozzarella, parmesan, and Italian seasoning; spoon into the shells and place the shells in the baking dish on top of the spaghetti sauce.
When all shells are filled top with the remaining spaghetti sauce and cover.
Bake 25 minutes or until heated through.
Top with remaining mozzarella and bake uncovered for a couple minutes or until cheese is melted.....yummm enjoy :)