Pesto-Stuffed Pasta Shells

1. 1

   Drain spinach, and press between paper towels to remove excess moisture. Combine spinach, Pesto Sauce, cottage cheese, 2 tablespoons Parmesan cheese, pepper, and nutmeg; stir well.

2. 2

   Cook pasta shells according to package directions, omitting salt and fat; drain. Stuff cheese mixture evenly into cooked shells.

3. 3

   Spoon 1 cup Herbed Tomato Sauce into a 13- x 9- x 2-inch baking dish coated with cooking spray. Place filled shells over sauce. Pour remaining Herbed Tomato Sauce over shells. Cover and bake at 375u00b0 for 20 minutes or until hot and bubbly. Remove from oven, and sprinkle with remaining 1 tablespoon Parmesan cheese. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.