Stuffed Shells Recipe from The Mother Huddle

Spinach and Cheese Stuffed Shells from Aubrey of The Mother Huddle…

This recipe is not only a favorite because it is SO yummy, but because it freezes well! When I make this, which I do often, I usually double the recipe and then freeze the prepared shells in a freezer zip-loc bag. Then when we want them, I will pull out just enough for a quick meal. Two or three of these shells are filling, especially if you serve garlic bread or other sides with it. The great thing about this meal is that you can really dress it up to make it look like a fancy meal, but it is really easy. I love those meals that make it look like you worked all day in the kitchen. Enjoy the cheesy Italian goodness!

Ingredients:
1 (16 ounce) container of cottage cheese
1 (10 ounce) package of frozen chopped spinach, thawed, well drained
1 cup mozzarella cheese,
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
20 jumbo pasta shells, cooked, drained
1 (26 ounce) jar of your favorite spaghetti sauce

Cook the shells, drain and place them on tin foil to prevent them from sticking to each other.
Mix together the cottage cheese, spinach, 1/2 cup mozzarella cheese, Parmesan cheese and Italian seasoning.
Fill each shell with a heaping tablespoon of spinach and cheese mixture.
Put half of the spaghetti sauce in a 9×13 inch pan and then put the shells in. Spoon the remaining sauce over the shells.
Cover with foil and bake at 400ºF for 25 minutes. Remove the foil for the last few minutes and top with the remaining mozzarella cheese. Bake until melted.

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