PROSCIUTTO- AND SPINACH-STUFFED SHELLS

Prosciutto- and Spinach-Stuffed Shells image

Here's a cheesy pasta dish with smoky prosciutto, frozen spinach, and fresh basil. Yum!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 5

Number Of Ingredients 7

Ingredients

24 uncooked jumbo pasta shells (about 6 oz)
1 jar (26 oz) tomato-basil pasta sauce
3 cups shredded mozzarella cheese (12 oz)
1 cup cottage cheese
1 cup chopped prosciutto (4 1/2 oz)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
2 tablespoons chopped fresh basil leaves, if desired

Steps:

Heat oven to 375°F. Cook and drain pasta as directed on package. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/3 cup of the pasta sauce over bottom of baking dish.
In medium bowl, mix 1 cup of the mozzarella cheese, the cottage cheese, prosciutto and spinach. Spoon scant 2 tablespoons mixture into each shell. Arrange filled shells in baking dish. Pour remaining pasta sauce over stuffed shells. Sprinkle remaining 2 cups mozzarella cheese evenly over sauce.
Cover dish with foil. Bake 30 to 40 minutes or until thoroughly heated. Sprinkle with basil.

Nutrition Facts : Calories 590, Carbohydrate 61 g, Cholesterol 55 mg, Fat 1, Fiber 5 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1750 mg, Sugar 17 g, TransFat 0 g