Baked Spinach And Cottage Cheese Stuffed Shells

Ingredients

• 10 ounces frozen chopped spinach, thawed
• 12 ounces low-fat cottage cheese
• 1 1/2 cups part-skim shredded mozzarella cheese, divided
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon black pepper
• 24 ounces low-sodium light tomato basil pasta sauce
• 1 cup water
• 6 ounces large uncooked pasta shells

Method

1. 1 Preheat oven to 375°F. Lightly coat a 13x9x2 inch baking dish with cooking spray.
2. 2 Drain spinach thoroughly. In a medium bowl, mix spinach, cottage cheese, 1 cup mozzarella, oregano, and pepper.
3. 3 Pour half the pasta sauce into the dish. Stir water into the remaining sauce and pour over the first layer.
4. 4 Spoon about 3 tablespoons of the cheese mixture into each uncooked pasta shell. Arrange shells in a single layer over the sauce.
5. 5 Sprinkle remaining 1/2 cup mozzarella over the shells. Cover tightly with foil and bake for 1 hour until tender.
6. 6 Let stand 10 minutes before serving.