Cooking Light MARCH 2001
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.
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