Ingredients
Equipment
Method
- Prepare pasta according to package instructions; drain and rinse under cold water. I like to remove the pasta a few minutes before it’s fully cooked, to hold its shape and avoid them from tearing when stuffing.
- Place the spinach on a plate with a paper towel over it and microwave it for about 1 minute, long enough to soften. Remove and set aside. Once cooled, take a paper towel, and gently squeeze out any liquid. Another option is to sauté the spinach in a skillet until it is tender and softened.
- Preheat oven to 350°F.
- In a large bowl, combine steamed spinach, cottage cheese, egg, parmesan cheese, and pesto, salt and pepper.
- Pour ½ cup of the marinara sauce in a baking dish that will fit 12 shells (I used a 9 1/2 x 7 inch baking dish). Stuff each shell with about 2 tablespoons of the filling and arrange the shells into the baking dish. Then add the remaining marinara sauce and sprinkle evenly the mozzarella cheese. Bake for 30 minutes until its bubbly, and the cheese is melted.
- Garnish with fresh basil and parsley. Serve immediately.
Nutrition
Notes
I used a smaller baking dish that serves only 3. The best way to determine the size of baking dish to use, is lay out uncooked pasta shells in a baking dish to see if they fit. Give or take some extra space once they are filled. By doubling the recipe, you can use a standard 9 x 13 inch baking dish to serve 6.