SPINACH SHELLS

By rmille6277

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

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.