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Stuffed Shells

Stuffed Shells recipe
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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posted:
1/6/2005
This looks like a recipe that I can easily adjust and enjoy. I will need to make it with a whole wheat or brown rice pasta. It will be interesting to see how it turns out.
posted:
1/5/2005
This recipe sounds delicious, but the sodium content is so high. How can I make this recipe with lower sodium? I am on a sodium restricted diet. <<< Response from Kraft Kitchens Expert, Mary ~ To reduce the sodium, use 1/2 envelop of Good Seasons Salad Dressing Mix and a low sodium spaghetti sauce. >>>
posted:
1/5/2005
I would like to try this recipe as it reads very yummy but the sodium level is way too high for my household. Any suggestions? <<< Response from Kraft Kitchens Expert, Mary ~ To reduce the sodium, use 1/2 envelop of Good Seasons Salad Dressing Mix and a low sodium spaghetti sauce. >>>
posted:
1/5/2005
I will try it. Thank you
posted:
1/5/2005
Sodium level is very high, I would need to make my own sauce from scratch. We need a low sodium spagetti sauce on the market's shelves!
posted:
1/5/2005
This was absolutely divine. Quick and easy. We loved it. Will be making it again. It's a winner and keeper.
posted:
1/5/2005
I would use fat free dressing, fat free mozarella cheese, fat free spaghetti sauce & boil the pasta shells in boiling water but not use salt b/c salt is bad for your health b/c of the sodium content.
posted:
1/5/2005
Instead of red peppers you could add some shredded carrots - my girls love it that way!
posted:
1/5/2005
I had this for Sunday dinner and my grown children dove into it. I'm glad because it is a healthy recipe and it didn't take long to make. I made it the night before, baked it in the morning.
posted:
1/5/2005
I haven't made this yet but it sure sounds good. I wonder if it would work if I used broccoli instead of spinach. Any comments?
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