Tuesday, September 28, 2010

What’s for Dinner? Spinach & Cottage Cheese Shells

I know what you’re thinking….ewwww gross….spinach….yuck.  I’m not a spinach eater either, and I love this recipe.  Give it a try.

Spinach & Cottage Cheese Stuffed Shells (original recipe courtesy of – tweaked by me!)

Prep Time: 20 minutes
Cook Time: 1 hour
Serves 6


  • 24  jumbo pasta shells
  • 1  15-oz. container low-fat cottage cheese
  • 2  cups  shredded mozzarella (I used a pizza blend)
  • 1  10-oz. package frozen chopped spinach, thawed and squeezed dry (I use a white tea towel to wring out the excess water)
  • 1  large egg, lightly beaten
  • Salt and pepper
  • 1  teaspoon  Italian seasoning
  • Pinch of pumpkin pie spice (the original recipe called for nutmeg, but I didn’t have any)
  • 1  26-oz. jar spaghetti sauce


1. Preheat oven to 375ºF. Spray a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package directions. Rinse in cold water.  While pasta cooks, stir together cottage cheese, 1 cup cheese, spinach, egg, salt, pepper, Italian seasoning and pumpkin pie spice.
2. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Fill shells with cheese-and-spinach mixture and place in baking dish. Pour remaining sauce over shells and sprinkle with remaining 1 cup cheese.
3. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake another 10 minutes, until bubbly and cheese begins to brown.

This is a very yummy recipe that is the newest addition to my recipe box.  My finicky toddler ate spinach!  That tells you how good this is.  You could also sneak some pureed carrots into the sauce for extra veggies.


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