Stuffed Spinach Shells

I have really managed to get behind on this Cooking Challenge. Not on the actual cooking itself, but on posting pictures and recipes.  Well, I am taking advantage of the fact that it is raining cats and dogs today (for the 4th day in a row) and we are spending the day INSIDE catching up on cleaning and projects.  So, I am setting my blog to autopost (love that feature) and so you will get lots of yummy recipes and other posts all week!  Hopefully we will be playing outside in the sunshine before too long!

Anyways, here is the first recipe I actually did for my cooking challenge.  Stuffed Spinach Shells.  I followed the recipe pretty exact and didn't screw anything up, but I decided I just don't have the taste for lots of spinach.  And that's what these suckers were all about.  So, if you LOVE spinach, you will love these.  Of course, my husband gave them 5 stars, but if it's not burned, I usually get that from him.  I give them 3 stars.  Next time I do stuffed shells, I'm buying ricotta and ditching (or limiting) the spinach.

Here's the recipe from my fun and somewhat dorky cookbook.

The Essential Mormon Cookbook:

Green Jell-O, Funeral Potatoes, and Other Secret Combinations

by Julie Badger Jensen

I got it for my wedding.

Stuffed Spinach Shells

16 jumbo pasta shells
1 10 oz pkg frozen chopped spinach, thawed
1 c low-fat cottage cheese
1 c grated mozzarella cheese
1/4 c grated onion
2 c pasta sauce (I used Ragu Garden Chunky or something like that)
1/4 c grated Parmesan Cheese

Prepare pasta according to package directions.  While pasta is cooking, cook spinach according to package directions.  Drain spinach thoroughly in colander by pressing out extra liquid with a large spoon.  Cool.

In a medium bowl combine spinach with cottage cheese, mozzarella cheese, and onion.  When pasta is cooked, drain.  Rinse with cold water and drain again.  Prehead oven to 375.  Spoon cheese mixture into shells.  Place shells in lightly oiled 9x13 dish.  Pour Pasta Sauce over shells. Sprinkle with Parmesan cheese.  Cover with foil.  Bake 25 to 30 minutes or until hot.  Makes about 4 servings.