As the price of groceries in on the rise and our lovely town council has decided to add a city sales tax, I've been looking for a way to reduce our grocery cost by cutting down on the amount of meat we buy. I have a vegetarian cookbook but most of the recipes are not appealing to my family's taste buds.
This recipe is one I never would have tried by my own choice; I'm not a fan of cooked spinach. But when a friend served these to me and my kids last week they were a hit all around the table. I've got a batch in the oven as I type and put one in the freezer for another day.
Spinach Stuffed Shells
1 pkg (10 oz.) frozen chopped spinach, thawed and well drained
1 container (16 oz) fat free cottage cheese
1 cup shredded Mozzarella cheese, divided
1 egg white
1 medium red pepper, chopped
1 envelope Italian salad dressing mix (like Good Seasons)
20 jumbo macaroni shells, cooked and drained
1 jar spaghetti sauce
Mix spinach, cottage cheese, 1/.2 cup Mozzarella, egg white, red pepper and salad dressing mix in a large bowl until well blended. Fill each shell with 1 heaping tablespoon cheese mix.
Spoon 1/2 of the sauce into a 9 x 13 baking dish. Arrange shells in dish and spoon remaining sauce over shells. Sprinkle with remaining Mozzarella. Cover with foil.
Bake covered at 400 degrees for 30-40 minutes. If you freeze it, let it thaw completely before baking.