Stuffed Pasta Shells Recipe

Ingredients

12

uncooked jumbo pasta shells

1

(14-oz.) jar spaghetti sauce

1

cup light ricotta cheese

4

oz. nonfat cream cheese, softened

2

oz. (1/2 cup) shredded 6-cheese Italian recipe blend cheese

1/2

cup frozen cut leaf spinach, thawed, squeezed to drain*

1/2

teaspoon garlic salt

2

tablespoons shredded 6-cheese Italian recipe blend cheese

Preparation

Cook pasta shells to desired doneness as directed on package. Drain.

Heat oven to 350°F. Spread 1 cup of the spaghetti sauce in bottom of ungreased 12x8-inch (2-quart) baking dish.

In medium bowl, combine ricotta cheese, cream cheese, 1/2 cup shredded cheese, spinach and garlic salt; mix well. Fill each cooked shell with about 2 rounded tablespoonfuls ricotta mixture. Place shells in baking dish. Spoon remaining spaghetti sauce over shells; sprinkle with 2 tablespoons shredded cheese. Cover with sprayed foil.

Bake at 350°F. for 25 to 35 minutes or until thoroughly heated.