1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup 4% cottage cheese
3/4 cup grated Parmesan cheese
1 large carrot, grated
1/2 teaspoon Creole or Cajun seasoning
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
36 jumbo pasta shells, cooked and drained
1/4 cup butter, cubed
3 tablespoons all-purpose flour
2-1/4 cups whole milk
1/2 teaspoon salt
1/2 cup shredded mozzarella cheese
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Remove from the heat. Stir in the spinach, cottage cheese, Parmesan cheese, carrot and seasonings; mix well. Stuff into pasta shells. Arrange in a greased 13x9-in. baking dish; set aside. In a saucepan, melt butter; stir in flour until smooth. Gradually add milk and salt; bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over shells; sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes or until heated through. Uncover and bake 5 minutes longer or until browned.
Round out rich servings of Spinach-Stuffed Shells with a light, refreshing dessert. Put fresh sliced strawberries in small bowls; top with whipped cream. Sprinkle with toasted almonds and drizzle with chocolate syrup.