SPINACH AND CHEESE STUFFED

 

  • Cooking Time: 65
  • Servings: 8
  • Preparation Time: 25

Ingredients

  • 1 package (8 oz.) jumbo pasta shells (24-26 shells)
  • 2 egg whites
  • - or -
  • 1 egg, slightly beaten
  • 1 package (10 oz.) frozen chopped spinach, thawed and well drained
  • 1 cup low fat cottage cheese
  • 1 cup crumbled feta cheese (4 oz.)
  • 1 cup Kellogg's® All-Bran® Original cereal (crushed to 2/3 cup)
  • 1 cup freshly grated Parmesan cheese, divided (1 oz.)
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon coarsely ground black pepper
  • 2 cloves garlic, minced
  • 1 cup chopped carrots
  • 1 jar (24 oz.) marinara sauce (2 1/2 cups)

Directions

  • 1. Cook pasta according to package directions. Drain. Rinse with cold water. Drain well.
  • 2. Meanwhile, in medium bowl stir together egg whites, spinach, cottage cheese, feta cheese, KELLOGG'S ALL-BRAN ORIGINAL cereal, 1/2 cup of the Parmesan cheese, oregano, pepper and garlic. Spoon cheese mixture into shells.
  • 3. In 12 x 8 x 2-inch baking dish or 2-quart shallow casserole coated with cooking spray arrange shells, cheese side up. Sprinkle carrots on top. Pour marinara sauce over all. Tightly cover with foil.
  • 4. Bake, covered, at 350º F for 55 minutes or until heated through. Remove foil. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake, uncovered, at 350º for 10 minutes more. Let stand for 10 minutes before serving.

Notes

Three cheeses along with spinach and Kellogg's® All-Bran® cereal stuff these pasta shells, making a hearty vegetarian entrée.

Categories: Crowd Cooking  High Fiber 

Author Credit: Kellogg

Website Credit: http://www.all-bran.com/#/home

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