Drain spinach, and press between paper towels to remove excess moisture. Combine spinach, Pesto Sauce, cottage cheese, 2 tablespoons Parmesan cheese, pepper, and nutmeg; stir well.
Cook pasta shells according to package directions, omitting salt and fat; drain. Stuff cheese mixture evenly into cooked shells.
Spoon 1 cup Herbed Tomato Sauce into a 13- x 9- x 2-inch baking dish coated with cooking spray. Place filled shells over sauce. Pour remaining Herbed Tomato Sauce over shells. Cover and bake at 375° for 20 minutes or until hot and bubbly. Remove from oven, and sprinkle with remaining 1 tablespoon Parmesan cheese. Serve immediately.
Oxmoor House Cooking Light Collection
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