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Prep 35min
Total1hr15min
Servings5
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Ingredients
24
uncooked jumbo pasta shells (about 6 oz)
1
jar (26 oz) tomato-basil pasta sauce
3
cups shredded mozzarella cheese (12 oz)
1
cup cottage cheese
1
cup chopped prosciutto (4 1/2 oz)
1
box (9 oz) frozen spinach, thawed, squeezed to drain
2
tablespoons chopped fresh basil leaves, if desired
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Steps
1
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.
2
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.
3
Cover dish with foil. Bake 30 to 40 minutes or until thoroughly heated. Sprinkle with basil.
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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.
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