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Neapolitan Sea Shell Casserole*




Source of Recipe


JoAnna Lund


List of Ingredients




NEAPOLITAN SEA SHELL CASSEROLE

3 cups hot cooked shell pasta, rinsed and drained
1 1/2 cups fat free cottage cheese
1/4 cup grated Kraft fat free parmesan cheese
1 10 oz. package frozen cut spinach, thawed and drained
1 3/4 cups (15 oz can) Hunts Tomato Sauce
1/2 cup sliced mushrooms, drained
1 1/2 tsps Jo's Italian Seasoning
2 tsp sugar twin
1/4 tsp black pepper

Preheat oven to 350 degrees. Spray an 8 x 8 dish with olive oil flavored cooking spray. In a large bowl, combine shell pasta, cottage cheese, parmesan cheese and spinach. Mix gently to combine. Pour mixture into prepared baking dish. In a small bowl combine tomato sauce, mushrooms, Jo's Italian seasoning, sugar twin and black pepper. Evenly spoon mixture over pasta mixture. Bake 45-50 minutes. Place baking dish on wire rack and let set for 5 minutes. Divide into 6 servings

160 ca 0 fa 13 gm PR 27 gm CA 846 mg SO 77 mg CL 4 gm FI

Diabetic: 2 Veg 1 1/2 Protein 1 1/2 Bread

*Note this is Sarahs note which I have done also: "I tried to recalculate this to 4 servings..I had a serving cut into 4 instead of 6 and a salad and was very full!!"






Recipe