1 pkg. Birds Eye chopped spinach, thawed, well drained
1 c. (4 oz.) Kraft Light Natural Shredded Low-Moisture, Part-Skim Mozzarella
Cheese
1 c. Light 'N Lively Free Nonfat Cottage cheese
1 egg white
1 tbsp. Kraft grated Parmesan cheese
1/4 tsp. ground nutmeg
16 jumbo pasta shells (for filling), cooked, drained
1 jar (13.5 oz.) spaghetti sauce, no salt added

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