Spinach and Cheese Stuffed Pasta Shells

This comforting pasta bake uses low-fat cheeses to deliver plenty of protein and calcium, while spinach adds a boost of vitamins and fiber.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1 package (10 ounces) frozen chopped spinach, thawed · 156 kcal in the whole recipe
• 12 ounces low-fat cottage cheese · 266 kcal in the whole recipe
• 1 1/2 cups part-skim mozzarella cheese, shredded and divided · 464 kcal in the whole recipe
• 1 1/2 teaspoons dried oregano · 5 kcal in the whole recipe
• 1/4 teaspoon black pepper
• 1 jar (24 ounces) low-sodium spaghetti sauce · 323 kcal in the whole recipe
• 1 cup water
• 6 ounces large pasta shells, uncooked · 594 kcal in the whole recipe

Method

1. Preheat your oven to 375°F (190°C) and lightly grease a 13x9-inch baking dish. Squeeze as much liquid as possible from the thawed spinach using a fine sieve or your hands.

   

2. In a medium bowl, thoroughly mix the drained spinach, cottage cheese, 1 cup of the mozzarella cheese, and dried oregano. Season with black pepper.

   

3. Pour half of the spaghetti sauce and 1 cup of water into the bottom of the prepared baking dish and stir to combine.

   

4. Stuff each uncooked pasta shell with about 3 tablespoons of the spinach-cheese mixture, then arrange them in a single layer over the sauce in the dish.

   

5. Pour the remaining spaghetti sauce evenly over the shells and sprinkle with the remaining 1/2 cup of mozzarella cheese.

   

6. Cover the dish tightly with foil and bake for 1 hour until the pasta shells are tender. Let stand for 10 minutes before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.