Makes:
14 servings
Total Time:
1 hr 30 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 2 boxes jumbo pasta shells
- 1 container (24 oz.) low-fat ricotta cheese
- 1 container (24 oz.) fat-free cottage cheese
- 3 tsp. basil pesto
- 3 tsp. minced garlic
- 3 cups shredded fresh spinach
- 2 cups chopped fresh mushrooms
- 1 tsp. oregano
- 1 tsp. basil
- 1/2 tsp. crushed red pepper
- 2 tsp. garlic salt
- 2 bags (8 oz. each) shredded mozzarella, divided
- 2 cans diced Italian tomatoes, divided
- 1 jar spaghetti sauce
make it
Preheat oven to 400°F. Boil shells until almost done, then drain and rinse with cold water to chill. Combine ricotta, cottage cheese, pesto, garlic, spinach, mushrooms, oregano, basil, red pepper, garlic salt & 1 bag mozzarella in a large bowl.
Pour 1 can of diced tomatoes in each of the bottoms of 2 9x13 baking pans. Stuff shells with cheese mixture and place in pans. Pour 1/2 jar of sauce over tops of shells in the first pan and the other half over the other. Sprinkle remaining bag of mozzarella cheese over tops of shells.
Bake covered for 30 minutes. Remove cover and bake an additional 5-15 minutes until cheese is melted.
Notes
Approx. 300-350 calories and 10-12 grams of fat per serving depending on serving size.
