Cheesy Stuffed Shells

[mos]

Cheesy Stuffed Shells
24-oz jar pasta sauce
1 tomato, chopped
16-oz container low-fat cottage cheese
10-oz pkg frozen chopped spinach, thawed, well drained
1 cup shredded mozzarella cheese, divided
1/4 cup grated parmesan cheese
1 tsp dried Italian seasoning
20 jumbo pasta shells, cooked
Heat oven to 400°.
Combine pasta sauce and tomatoes. Spread half onto bottom of 13×9-inch baking dish.
Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning. Spoon into pasta shells. Place over sauce in baking dish. Top with remaining sauce. Cover.
Bake 25 min or until heated through. Top with remaining mozzarella. Bake, uncovered, 2 min or until melted. Serves 5

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