Spinach Stuffed Shells

Makes 5 servings

• 20 jumbo pasta shells
• 2 cups Penn Maid® Cottage Cheese
• 2 Tbsp fresh parsley, chopped
• 2 egg whites
• 1 10-ounce package frozen chopped spinach, thawed and drained
• 1 1/2 cups marinara sauce
• 1 cup Part-Skim Mozzarella Cheese, shredded

Cook pasta shells according to package directions; drain and separate. Preheat oven to 350°F. Spray bottom of 13” x 9” x 2” baking dish with nonstick cooking spray. Place cottage cheese and parsley in food processor or blender. Process on high speed until smooth, about 1 minute. In a large bowl, beat egg whites with whisk for 1 minute. Stir in cottage cheese and spinach. Spread a half cup of marinara sauce in baking dish. Fill pasta shells with cottage cheese and spinach mixture. Arrange shells in baking dish. Pour remaining sauce over shells. Top with mozzarella cheese. Cover baking dish with foil. Bake for 45 minutes, or until bubbly. Let stand 5 minutes before serving.


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