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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harmonysmom

posted:1/2/2009

super good and easy to make. I added some spicey italian ausage and halved the spinach

missymoo12

posted:12/31/2008

WOW! This dish rocks the house. We have a Christmas Eve party at our house every year. We do a themed party every year. This years theme was Italian! I was looking for another dish to add to our feast, and found this one. I used ricotta instead of cottage cheese, and I added spicy Italian Sausage. It was great. This one will be a family recipe, and we will make this one again, and again! Hope you enjoy as much as we did.

bsouth07

posted:12/25/2008

The first time I made this I changed the cottage cheese for Part-skim ricotta. Good Change. The second time I made it I was in a hurry and wasn't looking at the directions and added about 3/4 of the pasta sauce to the stuffing mix. I decided to try it instead of starting over. Added the rest of the pasta sauce to the bottom, shells on top, then remaining cheese. We actually liked it better that way! So, turned out to be a good mistake.

amy.mabin

posted:12/20/2008

Awesome! Changes: 1.) I used "zesty" dressing mix rather than regular. 2.) I fried up Italian sausage and mixed that in with the cheese/spinach to stuff in the shells 3.) I used fresh spinach This recipe made 30 jumbo shells... not 20. Great taste! Will make again.

mariejm

posted:12/18/2008

Super good! Took the advice of other raters and added turkey sausage. Kids loved it. Will def make again and again.

rogersgirl01

posted:12/15/2008

great when made with "red pepper" spaghetti sauce. gave it a little more flavor.

Nickicola9

posted:12/14/2008

Made this for dinner and loved it. I love cottage cheese and would have never thought of doing it in place of the ricotta for stuffed shells! So yummy and good for you!

jpetrai

posted:12/10/2008

This is a very yummy recipe. I also switched out the cottage cheese for ricotta cheese and it turned out great! Next time I'll definitely add some sausage and I think I'll ease up on the spinach. I LOVE spinach in Italian food, but it was just too much in this one! Very good though!!

blondielocks7

posted:12/7/2008

Very good- next time I would omit the red pepper.

Bicicletta

posted:12/3/2008

Easy and my family really enjoys this one. I've added some sweet Italian sausage to it a few times which was good as well.