Pesto-Stuffed Pasta Shells

Ingredients

• 20 ounce pkt spinach frozen thawed chopped
• 20 jumbo shells uncooked
• 2 cups curd cottage cheese 1% low-fat
• 0.1 teaspoon nutmeg freshly grated
• 3 tablespoons parmesan cheese divided freshly grated
• 0.1 teaspoon pepper 
• 0.5 cup pesto sauce 
• 2.3 cups herbed tomato sauce 

Equipment

• paper towels
• oven
• baking pan

Directions

1. Drain spinach, and press between paper towels to remove excess moisture.
2. Combine spinach, Pesto Sauce, cottage cheese, 2 tablespoons Parmesan cheese, pepper, and nutmeg; stir well.
3. Cook pasta shells according to package directions, omitting salt and fat; drain. Stuff cheese mixture evenly into cooked shells.
4. Spoon 1 cup Herbed Tomato Sauce into a 13- x 9- x 2-inch baking dish coated with cooking spray.
5. Place filled shells over sauce.
6. Pour remaining Herbed Tomato Sauce over shells. Cover and bake at 375 for 20 minutes or until hot and bubbly.
7. Remove from oven, and sprinkle with remaining 1 tablespoon Parmesan cheese.
8. Serve immediately.