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Spinach and Cottage Cheese Stuffed Shells (No Ricotta)

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“I have made many stuffed shell recipes, and I always end up adding stuff, substituting stuff, or taking stuff out. We are a no-ricotta-for-me house, mostly (unless it's disguised), so I use all cottage cheese. So, here is my version of spinach and cheese stuffed shells. I think they taste very good. Thank you. ;)”
READY IN:
50mins
SERVES:
5
YIELD:
20 shells
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine ingredients "cottage cheese" through "egg".
  3. Pour half of the sauce in a 9x13 pan (I never measure the sauce, I just pour it from the jar). Fill the shells full with the cheese mixture, and place them into the pan with the sauce.
  4. Drizzle the remaining sauce lightly over the top of the shells (or spoon sauce from the jar over the shells, like I do). Sprinkle with parmesan cheese.
  5. Cover with foil and bake for 35 minutes. Let stand 5 minutes before serving.

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