- prep time 20 min
- total time 60 min
- serves 4
16 uncooked, jumbo pasta shells
1 pkg (300 g) frozen, chopped spinach, thawed well-drained
1 cup (250 ml) low-fat (1%) cottage cheese
½ tsp (2 ml) dried basil leaves, crumbled
1 pinch pepper
1 398 mL can tomato sauce
½ cup (125 ml) shredded part-skim mozzarella cheese
1 cup (250 ml) All-Bran* Bran Flakes cereal
1 Tbsp (15 ml) margarine or butter, melted
¼ cup (50 ml) grated Parmesan cheese
1. Cook pasta according to package directions until tender but still firm. Drain well and set aside.
2. Combine well-drained spinach, cottage cheese, basil and pepper, mixing well. Stuff each shell with a rounded 15 ml measure tablespoonful) or filling.
3. Spread about 125 ml (1/2 cup) of the tomato sauce on bottom of 2 L (8-cup) shallow baking dish. Arrange single layer of stuffed shells on sauce, seam side up. Cover with remaining sauce. Sprinkle with mozzarella
4. Combine crushed cereal, margarine and Parmesan cheese. Sprinkle evenly over surface. Bake at 180°C (350°F) 20-25 minutes or until hot and bubbly.