Here's a cheesy pasta dish with smoky prosciutto, frozen spinach, and fresh basil. Yum!
uncooked jumbo pasta shells (about 6 oz)
jar (26 oz) tomato-basil pasta sauce
cups shredded mozzarella cheese (12 oz)
cup cottage cheese
cup chopped prosciutto (4 1/2 oz)
box (9 oz) Green Giant™ frozen spinach, thawed, squeezed to drain
tablespoons chopped fresh basil leaves, if desired
Heat oven to 375°F. Cook and drain pasta as directed on package. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/3 cup of the pasta sauce over bottom of baking dish.
In medium bowl, mix 1 cup of the mozzarella cheese, the cottage cheese, prosciutto and spinach. Spoon scant 2 tablespoons mixture into each shell. Arrange filled shells in baking dish. Pour remaining pasta sauce over stuffed shells. Sprinkle remaining 2 cups mozzarella cheese evenly over sauce.
Cover dish with foil. Bake 30 to 40 minutes or until thoroughly heated. Sprinkle with basil.
Chopped cooked bacon can be used instead of the prosciutto.
Make this casserole up to 8 hours in advance. Cover and refrigerate until it's time to bake.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.