1 (10 oz.) pkg. of chopped spinach (thawed - well drained)
1 c. light Mozzarella cheese
1 c. nonfat cottage cheese
1 egg white (can use whole egg)
1 tbsp. Parmesan cheese
16 jumbo pasta shells (cooked and drained)
1 jar (13 1/2 oz.) spaghetti sauce

Heat oven to 375 degrees. Mix spinach, Mozzarella cheese, cottage cheese, egg white and Parmesan cheese until blended. Fill each shell with a heaping tablespoon of mixture. Place in 12 x 8 inch baking dish; spoon sauce over shells. Cover with foil.

Bake 30 to 40 minutes or until thoroughly heated. Makes 4 servings.

Double the recipe and freeze part for later.