Prosciutto- and Spinach-Stuffed Shells

Here's a Roman beauty--a meatless Italian pasta dish with smoky prosciutto, frozen spinach, and fresh basil.

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Servings 5

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ingredients 7
Prep Time 35 min
Total Time 1 hr 15 min

Ingredients

24: uncooked jumbo pasta shells (about 6 oz)

1: jar (26 oz) tomato-basil pasta sauce

3: cups shredded mozzarella cheese (12 oz)

1: cup cottage cheese

1: cup chopped prosciutto (4 1/2 oz)

1: box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain

2: tablespoons chopped fresh basil leaves, if desired

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Directions

1 Heat oven to 375°F. Cook and drain pasta as directed on package. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/3 cup of the pasta sauce over bottom of baking dish.
2 In medium bowl, mix 1 cup of the mozzarella cheese, the cottage cheese, prosciutto and spinach. Spoon scant 2 tablespoons mixture into each shell. Arrange filled shells in baking dish. Pour remaining pasta sauce over stuffed shells. Sprinkle remaining 2 cups mozzarella cheese evenly over sauce.
3 Cover dish with foil. Bake 30 to 40 minutes or until thoroughly heated. Sprinkle with basil.