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Spinach-Stuffed Shells


  • 15 uncooked jumbo pasta shells
  • 1 envelope white sauce mix
  • 1 cup (8 oz.) cottage cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 egg white
  • 1/2 tsp. dried basil
  • 1/4 tsp. garlic powder
  • Dash pepper
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 Tbsp. shredded Parmesan cheese


Cook pasta according to package directions.

Meanwhile, prepare white sauce according to package directions.; set aside.

In a bowl, combine the cottage cheese, mozzarella, egg white, basil, garlic powder, pepper and half of the spinach (save remaining spinach for another use).


Pour half of the white sauce into a greased 11x7x2-inch baking dish.

Drain pasta; stuff each shell with 2 tablespoons spinach mixture. Arrange over sauce. Top with remaining white sauce. Cover and bake at 375 degrees F. for 25 minutes or until heated through. Sprinkle with Parmesan cheese

Yield: 5 servings

By Connie from Mountain Home, AR

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