Prosciutto- and Spinach-Stuffed Shells

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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

Directions

  1. 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. 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. 3 Cover dish with foil. Bake 30 to 40 minutes or until thoroughly heated. Sprinkle with basil.

Notes

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Nutrition Information

Recipe Step Photos

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