Stuffed Shells

Serves: 6
Time: 01:00

Notes:
Recipe from Eating Well: Per Serving: Cal 390, Fat 8g, Chol 9mg **Makes 24 shells, ie 4 shells per serving

Ingredients

24 jumbo shells (8oz) 1 1/2 tsp olive oil 2 onions finely chopped (2c) 2 lb spinach, washed and stemmed 2c low fat cottage cheese 2/3c fine dry breadcrumbs 1/4 tsp nutmeg 3/4c parmasan cheese 1 large egg white 3c marinara sauce

Directions

1. Preheat oven to 375oF 2. Cook shells until al dente (about 15 min). Drain and rinse. Set aside. 3. Heat oil in pot over med-high heat. Add onions and cook about 3 min.. Add spinach stirring until wilted (about 3min). Drain in colander and press out any excess moisture. Chop coarsley 4. In food processor, puree cottage cheese until smooth. 5. In a bowl, combine cottage cheese, breadcrumbs, nutmeg and 1/2c parmasan cheese. Fold in chopped spinach. Season with salt and pepper. Stir in egg whites. 6. Stuff each shell with 2 tbsp cheese mix 7. Spread 1c marinara sauce in bottom of 9 X 13″ baking dish. Arrange shells in single layer on top of sauce. Spoon remaining 2c sauce over top. Sprinkle with remaining 1/4c parmasan. 8. Bake for 30min. Cool 10min before serving.