Stuffed Shells with Spinach Ricotta and Cottage Cheese

Ingredients

• 1 (12 ounce) box jumbo shell pasta
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 4 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (15 ounce) container ricotta cheese
• 1 (15 ounce) container cottage cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (24 ounce) jar marinara sauce
• 1/2 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until the onion is tender.
4. Stir in spinach, ricotta cheese, cottage cheese, Parmesan cheese, nutmeg, salt, and pepper. Cook and stir until the cheese is melted and the mixture is heated through.
5. Spread 1 cup marinara sauce in the bottom of a 9x13 inch baking dish. Spoon the cheese mixture into the cooked shells, and arrange them in the prepared dish.
6. Pour remaining marinara sauce over the shells, and sprinkle with mozzarella cheese.
7. Bake for 25 minutes in the preheated oven, or until the cheese is melted and bubbly.

Interesting Facts

• Stuffed shells are a classic Italian-American dish that can be served as an appetizer or main course.
• You can make this dish ahead of time and refrigerate it until ready to bake.
• You can substitute different types of cheese for the ricotta, cottage cheese, and Parmesan.
• You can use fresh spinach instead of frozen, if desired.