Prosciutto And Spinach Stuffed Shells Recipe

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) frozen spinach, thawed, squeezed to drain

2

tablespoons chopped fresh basil leaves, if desired

Preparation

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.

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.

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

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