Ingredients
- 2 eggs
- 1 onion
- 1,400 ml spaghetti sauce
- 190 gr low-fat ricotta cheese
- 120 gr low-fat cottage cheese
- 110 gr mozzarella cheese (shredded)
- 38 gr spinach (frozen chopped)
- 9 gr instant chicken bullion
- 2 gr garlic powder
- 1 gr thyme (dried)
- 1 package macaroni shells
Cook shells as directed; drain, cool. 3. In a large bowl, mix chopped onion, chicken bullion, garlic powder, thyme, ricotta cheese, cottage cheese, eggs, and cooked spinach. 4. Using your hands and a large spoon, stuff shells with the mixture, and lay in rows in a 33 cm x 23 cm baking pan. 5. Spread spaghetti sauce over the shells in the pan. Sprinkle shredded mozzarella on top. 6. Bake at 180ºC or 25 35 minutes, until warm in the center, and mozzarella cheese has melted. ----
