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Spray foil with cooking spray; place, sprayed side down, over baking dish before baking shells as directed.
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, in 400°F oven 35 min. or until heated through.
Reserve 1/2 cup of the mozzarella. Assemble recipe as directed, but do not top with the reserved mozzarella. Wrap casserole in foil; freeze. When ready to serve, heat oven to 400°F. Unwrap casserole; cover with foil. Bake 55 min. or until heated through, removing foil after 30 min. Top with reserved mozzarella; bake 2 min. or until melted.
In addition to being low in both calories and fat, these easy-to-make shells are also an excellent source of vitamin A from the spinach. And as a bonus, each serving of the filled shells provide 1/2 cup of the recommended 2-1/2 cups of vegetables per day, and calcium from the cheeses.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Very good. Followed exact recipe and kids loved it.!
Excellent, substituted cottage cheese with 30 oz rocatta cheese, fresh baby spinach (5 oz size) rinsed/drained/chopped, and 1 lb cooked/crumbled hot Italian sausage. Also for sauce added 1 cup cooked/sauted diced mushrooms, fresh ground red pepper, and if preferred as I chose to an additional 1-2 cups spaghetti sauce 1/2 way through baking time. Additionally opted to cook for 45 minutes at 400 degrees.
by adding the egg to the cottage, made it really fluffy