Easy Stuffed Shells
1 box Jumbo pasta shells
1 small pakage of frozen spinach, steamed and drained
2 cups shredded mozzarella
1/2 cup shredded parmesan
2 cups cottage cheese
lemon pepper
1 jar spaghetti sauce
Cook shells according to package directions. Let cool (enough that you can handle them). Steam spinach and drain. Combine cheeses and spinach. Mix well and add lemon pepper to taste (the original recipe calls for 2 tsp. but measuring is a pain). I usually make 2 8x8 pans of this, one for dinner that night and one to stick in the freezer for later. It can also be made in a 9x13 casserole. If making 2 pans fill the shells a little bit less in order to fill both pans. Pour a thin layer of sauce on the bottom of the pan. Stuff shells with desired amount of cheese mixture and place in a single layer. Spoon the rest of the sauce over the top and then top with a little extra mozzarella. Bake at 375 for 30 minutes. Let sit 5 to 10 minutes before serving.
1 small pakage of frozen spinach, steamed and drained
2 cups shredded mozzarella
1/2 cup shredded parmesan
2 cups cottage cheese
lemon pepper
1 jar spaghetti sauce
Cook shells according to package directions. Let cool (enough that you can handle them). Steam spinach and drain. Combine cheeses and spinach. Mix well and add lemon pepper to taste (the original recipe calls for 2 tsp. but measuring is a pain). I usually make 2 8x8 pans of this, one for dinner that night and one to stick in the freezer for later. It can also be made in a 9x13 casserole. If making 2 pans fill the shells a little bit less in order to fill both pans. Pour a thin layer of sauce on the bottom of the pan. Stuff shells with desired amount of cheese mixture and place in a single layer. Spoon the rest of the sauce over the top and then top with a little extra mozzarella. Bake at 375 for 30 minutes. Let sit 5 to 10 minutes before serving.
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