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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Katrina251

posted:1/7/2005

i LOVED IT, IT WAS VERY GOOD. mY WHOLE FAMILY ENJOYED THE MEAL VERY MUCH

Ann354

posted:1/7/2005

This is an easy to prepare meatless recipe that we will definitely be having again at our house. The next time I make it, I will add a pinch of Italian seasoning and maybe some red pepper flakes for some extra punch to the spinach mixture. Looks like a good make-ahead dish too.

corparalegal

posted:1/7/2005

I made this meal for dinner for my husband and some dinner guests. It was very easy to make and everyone enjoyed it immensely. I don't really have the time to cook but I found this recipe to be a nice b/c I had all the ingredients at home. We had plenty of left overs after the 4 of us ate...

a cook

posted:1/6/2005

We are on a low sodium diet- how would you bring that sodium figure down?

kenagain

posted:1/6/2005

The taste and nutrition are excellent. You could put this recipe together earlier in the day, then bake it later. There was too much food for two people. When I make this again I will put it into two 8x8 pans and freeze one for later use.

trenda3

posted:1/6/2005

very good, I'm going to try a little more sauce and cheese next time. it was better the second day.

jessegirl16

posted:1/6/2005

always looking for lowfat pasta recipes.....can't wait to try this one!!

Lori Hacker1

posted:1/6/2005

I found this recipe easy to make and very delicious.

Chelsea271

posted:1/6/2005

This recipe was great. My boyfriend was a little leary because there is no meat in the recipe , BUT he LOVED IT !!

a cook

posted:1/6/2005

I liked this recipe because it was nutritious, easy to make, and tasty! I only used half the Good Seasons due to the salt content, and added onions, garlic, Oregano and more cheese. It was a little watery, I think I didn't get enough of the water out of the spinach. But the leftovers were great!