Ricotta And Spinach Stuffed Pasta Shells

A great italian dish for vegetarians or pasta lovers.

Cook pasta in a large saucepan of boiling water , uncovered , 3 minutes.

Drain.

Cool slightly.

Preheat oven to moderate.

Boil , steam or microwave spinach until just wilted.

Drain.

Chop spinach finely , squeeze out excess liquid.

Combine spinach in a large bowl with ricotta and cottage cheese.

Spoon spinach mixture into pasta shells.

Combine sauce and stock in oiled shallow 2 litre ovenproof dish.

Place pasta shells in dish.

Sprinkle with parmesan.

Bake , covered , in moderate oven about 1 hour or until pasta is tender.

pasta shells, spinach, low-fat ricotta cheese, low fat cottage cheese, pasta sauce, vegetable stock, parmesan cheese