Five-Cheese Stuffed Shells
From: Wendy Lee Guerin, Fridley, MN

20 whole uncooked jumbo pasta shells
2 cups cooked spinach, chopped
1 cup fat-free cottage cheese
1 cup part-skim ricotta cheese
4 slices reduced-fat provolone cheese, finely chopped
1/2 cup parmesan cheese, shredded
1/2 cup romano cheese, shredded
1 whole egg, lightly beaten
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
dash pepper
26 oz meatless spaghetti sauce

Cook pasta shells according to package directions; drain. In a large bowl,
combine the next 11 ingredients; spoon into shells. Arrange in a 13x9x2-inch baking dish coated with nonstick cooking spray. Pour spaghetti sauce
over all. Cover and bake at 350ºF for 40-45 minutes or until heated through.

Per servings (2 stuffed shells): 226 cals; 8 g fat (4 g sat fat); 42 mg hcol; 849 mg sodium; 24 g carb; 1 g fiber; 16 g protein

Diabetic Exchanges: 2 lean meat; 1 1/2 vegetable; 1 starch

Source:
"TOH's Light and Tasty Premiere Issue" (5 PTS)

Pam