As I mentioned two weeks ago, I can’t stop eating spinach. Maybe my body is needing iron, who knows. I’ve had this recipe for Spinach-Feta Stuffed Shells for quite a while and this seemed like a perfect time to make them. These aren’t quite your traditional stuffed shells because they have cottage cheese and feta instead of ricotta cheese. Using cottage cheese in place of ricotta is nothing new to me because my mom never used ricotta in recipes like this but always used cottage cheese instead. It provides a different texture to these shells which works well with the spinach.

These aren’t overly cheesy which is one thing about them that I like. The tomato-basil feta adds a little bite and the parsley adds a happy freshness but the spinach is the real star of this show. If you are willing to branch out and try something a little different than your normal shells, give these a try. You might be pleasantly surprised.

Also consider Pumpkin-Ricotta Stuffed Shells.

The ingredients:

Cook the shells according to package directions and let cool. In a bowl, combine cottage cheese, feta cheese, parsley, salt, nutmeg, spinach, and garlic.

Pour marinara into a cold large skillet and add the basil.

Spoon the cottage cheese-spinach mixture into cooled shells and set each shell into the marinara sauce.

Move skillet to the stove over medium-high heat. Bring the sauce to a boil. Cover and reduce heat, allowing the sauce to simmer for 15 minutes.

Serve shells with crumbles of feta and fresh parsley.

Additions: None

Omissions: None

Substitutions:

• Fat-free tomato-basil feta cheese

Overall Rating: Like It

Source: Cooking Light Magazine