Five-Cheese Stuffed Shells

Source: Readers Digest - Recipe Center

From Light & Tasty

This Italian favorite has gone low-cal with the substitution of reduced-fat cheeses for the original.

20 uncooked jumbo pasta shells
2 cups cooked chopped spinach
1 cup fat-free cottage cheese
1 cup part-skim ricotta cheese
4 slices reduced-fat provolone cheese, finely chopped
1/2 cup shredded Parmesan cheese
1/2 cup shredded Romano cheese
1 egg, lightly beaten
2 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
Dash pepper
1 jar (26 ounces) meatless spaghetti sauce

Heat oven to 350°F. Coat a 13" x 9" x 2" baking dish with vegetable cooking spray; set aside.

Cook pasta shells according to package directions; drain.

Meanwhile, combine spinach, cheeses, egg, garlic, and Italian seasoning in a large bowl; spoon into shells. Arrange in prepared baking dish. Pour spaghetti sauce over top. Cover and bake 40 to 45 minutes or until heated through.

Per serving (2 stuffed shells): Calories 226, fat 8 g, saturated fat 4 g, cholesterol 42 mg, sodium 849 mg, carbohydrates 24 g, fiber 1 g, protein 16 g.