WW Stuffed Shells

OMG these are amazing........

I have been dying to share this recipe for stuffed shells. They are 5 points+ on WW.

1 cup(s) part-skim ricotta cheese
1 cup(s) fat-free cottage cheese
1 tsp table salt
1 tsp garlic powder, or to taste
1/2 Tbsp dried oregano
1/4 tsp black pepper
1 jar pasta sauce (I used Chunky Ragu Mamas special garden sauce) I think a lot of the flavor comes from this so I cant comment on recipes used with different sauces)
1 pound(s) cooked pasta, jumbo shells, approximately 24 shells
1 box frozed chopped spinach (thawed/drained)



Instructions
Preheat oven to 375°F.
Boil Shells, drain, cool.
Mix together cheeses, salt, garlic powder, oregano, pepper, and spinach. (for a slightly more sinfull dish add 1/4 cup shreadded mozz or your other fav italian cheeses)
Spread a few spoonfuls of tomato sauce on bottom of a 9- x 13-inch baking dish.
When cooked shells are cool enough to handle, fill each shell with cheese mixture and place in baking dish. (approx 1 heaping spoonfull) When all shells are in dish, spoon remaining tomato sauce over shells. Cover pan and bake for 20 minutes. Yields about 4 shells per serving. (could also sprinkle more shreaded italian cheese)
4 Shells was perfect for me. Dutch ate 5 and was full. Great paired with a small salad. Dutch LOVES these and they are so low fat. Im making them this week before I got out of town for him to eat off but will add 1 lb. of ground chicken to the cheese mixture. I assume it will increase the filling qty to a point where I can make the entire box of pasta which is about 36 shells.