stuffed giant shell pasta

Ingredients

• Jumbo Shells Pasta

  Great Value

  150g

• Cottage cheese

  fat free

  150g

• Spinach

  Raw

  300g

• Onions

  Raw

  2 medium or 220g

• Bread crumbs

  Dry, grated, plain

  15g

• Parmesan cheese

  Shredded

  40g

• Italian Chopped Tomatoes

  Tesco

  1 serving or 400g

• Garlic

  Raw

  3 clove or 9g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Basil

  Fresh

  10g

• Tomato puree

  Canned, without salt added

  30g

Directions

1. Preheat the oven to 190 degrees. In a large pot of boiling, salted water, cook the shells according to package directions. Drain and rinse the shells under cold water; set aside.
2. In large skillet, cook the onions until they have softened (3 to 5 minutes). Set aside.
3. Mix half the onions with some chopped tomatoes garlic, tomato puree, oregano and season. Simmer for 30 mins. Blend until smooth
4. In a food processor, pureé the cottage cheese until smooth. Scrape the cottage cheese into a large bowl. Add the breadcrumbs, nutmeg and ½ cup of the Parmesan cheese. Mix thoroughly. Stir in the onions and wilted spinach, and season with salt and pepper. Stuff each shell with about 2 tablespoons of the cheese/spinach mixture.
5. Spread 1 cup of the marinara sauce in the bottom of a 9x13-inch baking dish. Arrange the stuffed shells in a single layer on top of the sauce and spoon the remaining marinara sauce over the top. Sprinkle with the remaining Parmesan cheese.
6. Bake for 30 minutes, until the cheese is golden and the shells are heated through. If the top is browning too quickly, tent loosely with foil. Cool 10 minutes before serving.

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