1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) Fat Free Cottage Cheese
1 red pepper, chopped
1 egg white
1 env. (0.7 oz.) Italian Dressing Mix
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
20 jumbo pasta shells (for stuffing), cooked, cooled
1 jar (14 oz.) spaghetti sauce
(1) Heat oven to 400°F.
(2) Combine first 5 ingredients. Stir in 1/2 cup mozzarella; spoon into shells.
(3) Spread half the sauce onto bottom of 13x9-inch baking dish. Place shells in dish; top with remaining sauce and mozzarella. Cover.
(4) Bake 40 min. or until heated through, uncovering after 30 min.
(5) Serve with crusty bread and salad.