Stuffed Shells with Spinach and Cheese
24 whole giant shells
1 tablespoon vegetable oil
1 10 oz pkg frozen spinach, chopped
1 small onion, minced
2 tablespoons butter, melted
1 pound cottage cheese
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
30 ounces tomato sauce
1 cup mozzarella cheese, shredded
Cook shells in boiling, salted water for 9 minutes, drain. Gently toss shells in oil and reserve. Thaw spinach and drain, squeezing out all water.
Saute onion in butter until soft. Stir in spinach. Remove to a bowl. Add cottage cheese, egg, onion, salt and pepper. Fill each shell with mixture. Pour half of sauce into a 9 x 13 inch baking dish. Arrange stuffed shells in dish and cover with remaining sauce. Bake at 350 degrees for 30 minutes. Sprinkle with Mozzarella cheese and return to oven until cheese is melted and bubbly, about 3 minutes.