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Stuffed Shells with Spinach, Ricotta, and Cottage Cheese

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Stuffed Shells with Spinach, Ricotta, and Cottage Cheese



Ingredients :

  • 1 pound jumbo pasta shells
  • 1 (16 ounce) package frozen chopped spinach
  • 4 tablespoons water
  • 1 pound cottage cheese
  • 1 cup ricotta cheese
  • ½ cup Parmesan cheese
  • ½ cup chopped onion
  • 1 egg
  • 6 cloves garlic
  • finely chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon ground nutmeg
  • salt and ground black pepper to taste
  • 4 cups pasta sauce
  • 1 cup shredded mozzarella cheese
  • Methods :

  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes; do not overcook. Drain and rinse shells with cold water.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place frozen spinach in a microwave-safe bowl and add water. Heat in the microwave for 4 minutes. Stir and allow to cool. Squeeze spinach dry and transfer to a large bowl.
  • Add cottage cheese, ricotta cheese, Parmesan cheese, onion, egg, garlic, oregano, basil, nutmeg, salt, and pepper to the bowl with the spinach and mix well.
  • Pour and spread 1/2 to 3/4 cup pasta sauce evenly over the bottom of a 9×13-inch baking dish. Fill each cooked pasta shell with spinach mixture and arrange, filled-side up, in the baking dish, keeping 1/2 inch between shells. Carefully pour remaining sauce on top of shells and sprinkle mozzarella cheese on top. Cover the pan loosely with aluminum foil.
  • Bake in the preheated oven until hot and bubbly, about 40 minutes. Serve hot.
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