Stuffed Shells

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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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mrs. rebecca

posted:10/12/2005

this is a great recipe! my kids love it. granted i add a tad more cheese but it's still easy and low in calories....oh yeah...and filling

pnkchev

posted:10/5/2005

it was really putsy. filing the shells took me some time. so i thought that a person could just do it over some sort of pasta if they dont have much time.

jennbjudd

posted:10/4/2005

Very good! Will definitely make again. I didn't cook my shells long enough and I wasn't a huge fan of the brand of spaghetti sauce I used but they still turned out delicious!

a cook

posted:10/4/2005

I've made this recipe several times. It is easy to make and tastes wonderful. I've only had great reviews! Highly recommend!

missmisty1

posted:9/22/2005

I'm made this last night for dinner and it was absolutley delicious! I left out the red peppers and added a little more cheese than called for, and it turned out wonderfully and so easy. The left overs were just as good the next day!! Mmm..

a cook

posted:9/11/2005

Good, easy to make. Will leave out the red pepper next time though.

a cook

posted:8/17/2005

This makes 5 very generous servings. Because there was so much left over, I froze the extras. It wasn't as good after freezing. If you want to freeze it, I would stay away from the non- fat ingredients and use the full-fat versions.

lallen75

posted:7/19/2005

This recipe is wonderful! It's perfect for a meatless meal - a salad and garlic bread make it complete. This is also good with a heaping tablespoon of homemade pesto sauce mixed in.

Ilia Aviya

posted:6/22/2005

My boyfriend and I loved it. I would definitely make this again however, i'd make sure the edges of the pasta shells wouldn't get burned during the baking process.

a cook

posted:6/21/2005

We absolutely LOVE this dish!!! I have made it several times & everyone who has eaten it has loved it too. This recipe is definitly a good one to keep around.