Jumbo Shells with Cheese and Spinach Filling

Sorry, not the best picture....

You can customize this recipe to your tastes. You can use different veggies if you don't like spinach or no veggies at all. I haven't tried it, but I'm sure you could add in 1lb of any meat or fake meat product, though if you add too much you might need to buy another box of noodles :) Also I use cottage cheese in the recipe to help dilute all the Ricotta cheese which is really heavy and dense, you can use all ricotta or all cottage cheese if you like. I also use the fat-free or light versions when I can just to bring the fat content down, but you can use whichever you like.

Ingredients:
1 box (12 oz.) Jumbo Shell Noodles (I use Ronzoni brand)
15 oz Fat free Ricotta Cheese
16 oz Fat free Cottage Cheese
1C Shredded Mozzarella
2 Eggs
1/8t ground Nutmeg
1/4t ground Black Pepper
1-10 oz package frozen chopped Spinach
1 Jar Spaghetti Sauce (I used Classico Fire Roasted Tomato & Garlic 24oz)
Grated Parmesan Cheese

Preparation:
Preheat oven to 375° F. Cook pasta according to directions. Meanwhile in medium bowl, stir together ricotta, cottage and 1/2C of mozzarella cheeses, eggs, pepper and nutmeg. Lightly spray 13 x 9" baking pan with non-stick cooking spray. Thaw frozen spinach in microwave. After the spinach has been thawed squeeze all excess water from it, break up any clumps and add to cheese mixture. Fill each shell with cheese/spinach mixture and place into pan until entire pan is full. Cover with spaghetti sauce. Sprinkle some Parmesan cheese on top for flavor and add the remaining 1/2C of mozzarella to the top (not too much it really covers when it melts!).

Shown before baking

To Cook:
Bake 35-40 minutes, or until hot and bubbly. Let stand 15 minutes before cutting.

Enjoy! We did! :]