Spinach-Feta Stuffed Shells

Yield:

4 servings (serving size: 4 stuffed shells and 1/2 cup sauce)

Recipe from

Nutritional Information

Calories 293
Caloriesfromfat 14 %
Fat 4.5 g
Satfat 2.6 g
Monofat 0.9 g
Polyfat 0.4 g
Protein 18.3 g
Carbohydrate 44.5 g
Fiber 5.7 g
Cholesterol 15 mg
Iron 4.1 mg
Sodium 966 mg
Calcium 323 mg

Ingredients

1 cup 1% low-fat cottage cheese
1/2 cup (2 ounces) crumbled feta cheese with basil and tomato, divided
1/4 cup chopped fresh parsley, divided
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 garlic clove, minced
16 hot cooked large seashell pasta
2 1/2 cups bottled fat-free marinara sauce
2 tablespoons chopped fresh or 2 teaspoons dried basil

Preparation

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.

Combine the sauce and basil in a large nonstick skillet. Arrange stuffed shells in pan, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 15 minutes. Remove from heat, and sprinkle with 1/4 cup feta and 1 tablespoon parsley.

Note:

March 2001