Nutritional Information
  • CALORIES 293
  • FAT 4.5g
  • PROTEIN 18.3g
  • CARBOHYDRATES 44.5g
  • FIBER 5.7g
  • CHOLESTEROL 15mg
  • SODIUM 966mg
Spinach-Feta Stuffed Shells
 Ingredients
  • 1 cup 1% low-fat cottage cheese (dairy department)
  • 1/2 cup, about 2 ounces crumbled feta cheese
    seasoned with fresh basil and diced tomatoes to taste, divided (feta cheese from our food court cheese case or dairy department)
  • 1/4 cup chopped fresh parsley, divided (produce department)
  • 1/4 teaspoon salt (aisle # 8)
  • 1/8 teaspoon ground nutmeg (spice rack end of aisle # 8)
  • 1 10-ounce package Richfoods frozen chopped spinach,
    thawed, drained, and squeezed dry (frozen foods)
  • 1 garlic clove, minced (produce department)
  • 16 Ronzoni hot cooked large pasta shells for stuffing
    (aisle # 7)
  • 2-1/2 cups Franks marinara sauce (aisle # 7)
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil
    (produce department or spice rack end of aisle # 8)


Directions
  
  1. Combine cottage cheese, 1/4 cup feta cheese, 3 tablespoons parsley, salt, nutmeg, spinach, and garlic in a large bowl. Spoon 2 tablespoons cheese mixture into each pasta shell.
  2. Combine the sauce and basil in a large nonstick skillet. Arrange stuffed shells in pan, and bring to a boil over medium-high heat.
  3. Cover, reduce heat, and simmer for 15 minutes.
  4. Remove from heat, and sprinkle with 1/4 cup feta and 1 tablespoon parsley.

Servings
Serves 4
Time To Cook
Total Cooking time: 30 minutes.
Serving Size 4 shells and 1/2 cup sauce
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