1 (10 oz.) package frozen chopped spinach, thawed, well drained (I just run under warm water in a colander)
1 (16 oz.) container low-fat cottage cheese (2 cups)
1 cup part-skim mozzarella shredded cheese, divided
1 red bell pepper, chopped
1 egg white
1 teaspoon dried oregano leaves
20 jumbo macaroni shells (for stuffing), cooked, drained and cooled
1 (28 oz.) jar spaghetti sauce
Heat oven to 400 degrees F. Mix spinach, cottage cheese, 1/2 cup mozzarella, peppers, egg white and oregano until well blended; spoon into shells, adding about 1 heaping Tbsp. to each shell. Spread half the sauce onto bottom of 13x9-inch baking dish. Arrange shells, filled-sides up, in baking dish; top with remaining sauce and mozzarella. Cover with foil. Bake 40 min. or until heated through, removing foil after 30 min. Serves 5-6.
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