Stuffed Shells

(347)

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photo by:kraft

Melty cheese, tomato sauce and a creamy filling...the ultimate win-win-win win.

time

prep:

20 min

total:

1 hr

servings

total:

5 servings

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What You Need

pkg. (10 oz.) frozen chopped spinach, thawed, well drained

container (16 oz.) BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Cottage Cheese

red pepper, chopped

egg white

env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix

cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

jumbo pasta shells (for stuffing), cooked, cooled

jar (14 oz.) spaghetti sauce

Make It

HEAT oven to 400°F.

COMBINE first 5 ingredients. Stir in 1/2 cup mozzarella; spoon into shells.

SPREAD half the sauce onto bottom of 13x9-inch baking dish. Place shells in dish; top with remaining sauce and mozzarella. Cover.

BAKE 40 min. or until heated through, uncovering after 30 min.

Kraft Kitchens Tips

Serving Suggestion

Serve with hot crusty bread and a fresh green salad tossed with your favorite KRAFT Dressing.

Sodium Savings

Save 380mg sodium per serving by preparing with reduced-sodium low-fat cottage cheese and low-sodium spaghetti sauce.

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a cook

posted:9/16/2007

Tasted great! Didn't have the seasoning packet so I just added some italian seasoning, salt and pepper. Also added some roasted red peppers which tasted great! Will make again.

Bert161

posted:9/14/2007

Easy to make. The family loved it and I liked how low-fat and healthy the recipe ended up being.

a cook

posted:8/12/2007

kids loved it! and very easy

jmyrick

posted:6/26/2007

My son loved this. It was very good!

a cook

posted:5/9/2007

This was my favorite recipe out of the 1st 10 I found. I've made it every week since. And it's great left-overs. Note: I prefer to exclude the peppers when I make it. It tastes loads better then frozen lazagna.

sharpeipup

posted:5/5/2007

I would use less spinach & it would be perfect, otherwise, it's a bit stringy.

a cook

posted:1/15/2007

I used a food processer to chop the red pepper, and I also used some Italian sausage. Next time I would either omit the spinach or use MUCH less of it. It was surprisingly filling and had a great flavor. I also substituted ricotta cheese for cottage cheese and thought it was very good.

mesp67

posted:12/18/2006

More flavorful than most stuffed shell recipes. Perfect to make a big batch and freeze for later when you don't feel like cooking. Freezes and reheats very well!

tonya672

posted:11/28/2006

The first time I made these the recipe seemed a little time consuming, but the second time was a breeze!! The italian seasoning packet makes all the difference!! They taste like something you would get at an Italian restaurant...they're that good!!

jessicalu

posted:11/6/2006

Yummm....and easy!