Stuffed Shells

By Becca

Ingredients:

• 1 box jumbo shells
• 1 can spaghetti sauce
• 24-oz tub of 2% cottage cheese (do not use fat free), drained of extra liquid
  
• 1/3 cup Parmesan cheese, grated
• 8-oz (1/2 lb) low moisture mozzarella cheese
• 1 cup frozen or canned spinach, drained of extra moisture
• 1 egg
  
• dash of garlic powder, onion powder, pepper

Directions:

Preheat oven to 350 F. Boil shells until tender, but firm (about 10-12 minutes). While pasta is boiling, mix cheeses, spinach, egg, and seasoning together, reserving about half of the mozzarella. Pour half of the spaghetti sauce into a 9x13 casserole pan. Place shells on top of sauce and fill with cheese mixture. Cover with reserved sauce and cheese. Cover with foil and bake for 30 minutes or until cheese is melted.