Cheesy Spinach Stuffed Shells Recipe

16 jumbo pasta shells (I use the whole box)
1 (10-ounce) package frozen chopped spinach, thawed
1 cup low-fat cottage cheese (I use 1 1/2 cups)
1 cup grated mozzarella cheese (I use 1 1/2 cups)
1/4 cup grated onion (or dried onion flakes)
2 cups Pasta Fasta Sauce (I use canned tomato basil spaghetti sauce)
1/4 cup Parmesan cheese (I skip this sometimes)

Cook pasta (follow box directions).  Cook spinach (aslo package directions).  Drain spinach and press with spoon in collander (if you don't they will end up runny).  Add cottage cheese, onion and mozzarella to spinach.  Drain pasta and rinse with cold water.

Spoon about 1 Tbsp of cheese/spinach mix into each shell.  Place in 9x13 pan, cover with foil and bake at 375 degrees for 25-30 minutes until warmed through.  I usually add teh parmesan when I serve it. 

This is a great way to get your family to eat spinach although my two-year old loves it slathered in dressing.

Modified from The Essential Mormon Cookbook