Spinach and Ricotta Stuffed Shells
adapted from weightwatchers.com
Ingredients:
1 box of jumbo pasta shells
3 cups of pasta sauce
2 large eggs
3 cups part skim ricotta cheese (I sometimes do half cottage cheese/half ricotta)
1 cup of fresh spinach, chopped
2 cloves garlic, minced
1 tbsp oregano
1 tbsp basil
1.5 cups mozzarella cheese, shredded
1/3 c parmesan cheese
Directions:
Preheat oven to 350. Cook shells according to direction on box. While
the shells are cooking, spread about 1/3 of the sauce on the bottom of a
9 x 13 pan. Stir together eggs, ricotta or cottage cheese, spinach,
garlic, basic, oregano, 1/2 cup mozzarella cheese, and parmesan cheese.
When the shells are done, rinse with cold water. Then fill each shell
with cheese mixture and place in baking dish. Cover shells with
remaining sauce and then sprinkle on the rest of the mozzarella cheese.
Bake covered for 30 minutes at 350. If you use cottage cheese, bake an
additional 5 minutes, uncovered.
