Spinach Stuffed Shells

For the 10th anniversary of Woodland. Mike and Nancy Hilliard, and B.J. Wachel compiled the recipes.  Buddy Wachel put them on his computer and  printed these recipes into a nice book that we sold. The profits went toward furnishing the new kitchen. Ann Butler submitted this recipe. Great recipe.



Printable Recipe:

https://sites.google.com/site/whatscookingsherry/spinach-stuffed-shells

Ingredients:
24 jumbo macaroni shells (uncooked)
cooking spray
1 small onion, diced
2 (14 1/2 oz.) cans diced tomatoes, undrained
1 (8oz.) can tomato sauce
1 (6oz) can tomato paste
2 teaspoons brown sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (10oz) packages frozen chopped spinach, thawed and squeeze water out
2 cups low-fat or fat-free cottage cheese
1 cup (4oz) mozzarella cheese, grated
1/2 cup freshly grated Parmesan cheese (I forgot to buy Parmesan, so I used cheddar instead)
1. Cook shells according to package directions. Drain. (do not overcook)
2. Coat a large non-stick skillet with cooking spray; place over medium heat until hot. Add onions, and cook, stirring constantly until tender. Stir in tomato and next 6 ingredients; bring to a boil. Cover. Reduce heat; simmer 20 minutes, stirring occasionally.
3. Drain spinach, pressing between a cup towel or squeezing with your hands, to remove excess moisture. Combine spinach, cottage cheese, and mozzarella cheeses. Spoon into shells (2 tablespoons for each shell. Coat a baking dish with cooking spray. Spread 2 cups tomato mixture into dish. Arrange stuffed shells in the dish; top with remaining tomato mixture. Cover and bake 350 degrees F for 35 minutes until heated. Sprinkle each serving with Parmesan cheese. Garnish with oregano sprigs.
I forgot to garnish with the oregano, and I had some in my garden. I made two separate dishes of this and froze one for later.





Ingredients:
24 jumbo macaroni shells (uncooked)
cooking spray
1 small onion, diced
2 (14 1/2 oz.) cans diced tomatoes, undrained
1 (8oz.) can tomato sauce
1 (6oz) can tomato paste
2 teaspoons brown sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (10oz) packages frozen chopped spinach, thawed and squeeze water out
2 cups low-fat or fat-free cottage cheese
1 cup (4oz) mozzarella cheese, grated
1/2 cup freshly grated Parmesan cheese (I forgot to buy Parmesan, so I used cheddar instead)
1. Cook shells according to package directions. Drain. (do not overcook)
2. Coat a large non-stick skillet with cooking spray; place over medium heat until hot. Add onions, and cook, stirring constantly until tender. Stir in tomato and next 6 ingredients; bring to a boil. Cover. Reduce heat; simmer 20 minutes, stirring occasionally.
3. Drain spinach, pressing between a cup towel or squeezing with your hands, to remove excess moisture. Combine spinach, cottage cheese, and mozzarella cheeses. Spoon into shells (2 tablespoons for each shell. Coat a baking dish with cooking spray. Spread 2 cups tomato mixture into dish. Arrange stuffed shells in the dish; top with remaining tomato mixture. Cover and bake 350 degrees F for 35 minutes until heated. Sprinkle each serving with Parmesan cheese. Garnish with oregano sprigs.
I forgot to garnish with the oregano, and I had some in my garden. I made two separate dishes of this and froze one for later.



Ingredients:
24 jumbo macaroni shells (uncooked)
cooking spray
1 small onion, diced
2 (14 1/2 oz.) cans diced tomatoes, undrained
1 (8oz.) can tomato sauce
1 (6oz) can tomato paste
2 teaspoons brown sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (10oz) packages frozen chopped spinach, thawed and squeeze water out
2 cups low-fat or fat-free cottage cheese
1 cup (4oz) mozzarella cheese, grated
1/2 cup freshly grated Parmesan cheese (I forgot to buy Parmesan, so I used cheddar instead)
1. Cook shells according to package directions. Drain. (do not overcook)
2. Coat a large non-stick skillet with cooking spray; place over medium heat until hot. Add onions, and cook, stirring constantly until tender. Stir in tomato and next 6 ingredients; bring to a boil. Cover. Reduce heat; simmer 20 minutes, stirring occasionally.
3. Drain spinach, pressing between a cup towel or squeezing with your hands, to remove excess moisture. Combine spinach, cottage cheese, and mozzarella cheeses. Spoon into shells (2 tablespoons for each shell. Coat a baking dish with cooking spray. Spread 2 cups tomato mixture into dish. Arrange stuffed shells in the dish; top with remaining tomato mixture. Cover and bake 350 degrees F for 35 minutes until heated. Sprinkle each serving with Parmesan cheese. Garnish with oregano sprigs.
I forgot to garnish with the oregano, and I had some in my garden.  I made two separate dishes of this and froze one for later.