1 (10 oz.) pkg. Birds Eye chopped spinach, thawed, well drained
1 c. (4 oz.) Kraft light natural shredded reduced fat Mozzarella cheese
1 c. Light 'n Lively nonfat cottage cheese
1 egg white
1/4 tsp. ground nutmeg
1 tbsp. Kraft 100% grated Parmesan cheese
16 jumbo macaroni shells, cooked, drained
1 (15 1/2 oz.) jar spaghetti sauce (no salt added)

Heat oven to 375 degrees. Stir spinach, Mozzarella cheese, cottage cheese, egg white, Parmesan cheese and nutmeg until blended. Fill each pasta shell with heaping tablespoonfuls of spinach mixture. Place shells in 12"x8" baking dish; spoon sauce over shells. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Makes 4 servings.