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SPINACH SHELLS

By

Linda Riggs Butler

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Ingredients

  • 1 (10 ounce) package frozen chopped spinach, cooked and drained
  • 1/2 cup crumbled feta cheese
  • 1/2 cup small-curd cottage cheese
  • 1 egg white
  • 12 cooked jumbo pasta shells
  • 1 (14 1/2 ounce) can no-salt added tomatoes
  • 3 cup tomato paste
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 cup (4 ounces) shredded mozzarella cheese

Details

Preparation

Step 1

Combine first 4 ingredients in a medium bowl; spoon evenly into shells, and place in a lightly greased 8-inch baking dish.
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Combine tomatoes and next 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Pour mixture over stuffed shells.
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Bake shells, covered, at 350deg for 25 minutes. Uncover, sprinkle with mozzarella cheese, and bake 10 more minutes or until cheese melts. Yield: 6 servings.
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NOTE: Shells can be assembled and chilled the night before. Bake as directed.

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