Spinach Shells

Pasta

INGREDIENTS

1 (10-ounce) package frozen chopped spinach, thaw and squeezed dry
1/2 cup reduced fat crumbled feta cheese
1/2 cup small-curd cottage cheese
1 egg lightly beaten
12 cooked jumbo pasta shells
1 (14 ½-ounce) can no-salt-added tomatoes, undrained
1/3 cup tomato paste
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 cup (4 ounces) shredded mozzarella cheese

INSTRUCTIONS

Combine first 4 ingredients in a medium bowl; spoon evenly into shells, and place in a lightly greased 8-inch baking dish.
Combine tomatoes and next 4 ingredients in a medium sauce pan; bring to a boil. Reduce heat; simmer 5 minutes, pour over stuffed shells.
Bake shells, covered, at 350 degrees for 25 minutes. Uncover, sprinkle with mozzarella cheese, and bake 10 more minutes or until mozzarella cheese melts.

NOTES

Makes 6 servings Nutrition Information: 210 calories, 4.5 grams fat, 45 mg cholesterol, 690 mg sodium, 25 grams carbohydrate, 3 grams fiber, 16 grams protein

NUTRITION INFORMATION

SERVES: Makes 6 servings Nutrition Information: 210 calories, 4.5 grams fat, 45 mg cholesterol, 690 mg sodium, 25 grams carbohydrate, 3 grams fiber, 16 grams protein