Spinach Stuffed Pasta Shells With Red Sauce

Photo by topquark22

Serving Size: 6

Ingredients
1 box jumbo pasta shells
1 10 oz package frozen spinach, thawed
1 24 oz container cottage cheese
1 15 oz container ricotta cheese
1 cup mozzarella cheese, shredded
2 teaspoons oregano
8 slices mozzarella cheese
red pasta sauce

Directions
1. Cook pasta shells according to package directions.
2. Preheat oven to 350 degrees.
3. In a large mixing bowl combine spinach, cottage cheese, ricotta cheese, shredded mozzarella and oregano.
4. Stuff all pasta shells with mixture and place in a large baking dish.
5. Pour red sauce over pasta and place mozzarella slices on top.
6. Bake for 30 minutes.

Freezing Directions
1. Allow to cool.
2. Divide up desired portions and place in freezer safe containers.
3. Good frozen 2-3 months.

Defrosting Directions
1. Remove portion from the freezer.
2. Place in the refrigerator for apporximately 24 hours or remove from freezer container and place on microwave safe plate and defrost until thawed.

- You also have the option of freezing just the spinach mixture and preparing the pasta once mixture is defrosted. The mixture by itself can be frozen up to 4 months.