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Stuffed Pasta Shells

Stuffed Pasta Shells 18 jumbo seashell shaped pasta
1 lb. ground chuck
1/2 c. finely chopped onion
1 (15 oz.) can of tomato puree
1 (8 oz.) can tomato sauce
1 clove garlic, minced
1 1/2 tsp. basil flakes
1/4 tsp. oregano flakes
1/2 tsp. sugar
1/2 tsp. salt
1 (10 oz.) package frozen chopped spinach, thawed and well drained
3 tbsp. low fat grated Parmesan cheese
3/4 c. no fat small curd cottage cheese
Additional Parmesan cheese (optional)

Cook shells according to package directions; drain. While the shells are cooking, make the meat mixture. In a large skillet, add ground chuck and onion. Cook at medium heat until meat is browned. Drain grease and return meat to skillet. In a medium bowl, mix together the tomato puree, sauce, garlic, basil, oregano, sugar and salt. Add to skillet 2/3 c. of the sauce mixture, spinach, Parmesan cheese and cottage cheese; mix together. Spray the bottom of a 13 x 9 inch pan with cooking spray. Stuff each shell with meat mixture and lay stuffed side up into the pan. Pour remaining sauce over the shells. Cover with aluminum foil and bake in a 350-degree oven for 40 to 45 minutes. After it is finished baking remove foil and lightly sprinkle more Parmesan cheese on top before serving. Makes 6 servings.

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