Stuffed Shells

(347)

rate it now!

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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

rneely2459

posted:1/24/2011

Great meal!

marinesweetheart

posted:9/9/2010

I thought these were great. My husband and I were very happy with them. Next time we are going to try and add some italian sasague to them.

a cook

posted:8/23/2010

Awesome! even my Grandson who will not eat veggies or cheese loved it.

greeneyes0815

posted:7/15/2010

This is an easy recipe that I have taken to family reunions, etc. and it is always a hit. (But I do put more of the "stuffing" in the shell than it calls for so it make less than what it says.)

Roxy0072

posted:5/4/2010

Easy to make and my picky husband ate it so that was a plus. I wasn't fond of the red peppers in this recipe so if I make it again, I will leave those out.

a cook

posted:4/18/2010

Fantastic! I followed the recipe as instructed, but substituted chopped mushrooms and 1 roma tomato for the red pepper. I also added some garlic powder after reading other reviews about it being bland. This is a definite make-again keeper, I can't wait for the left overs! Thanks Kraft, keep them coming!

andrea.mayo

posted:4/3/2010

Hubby and I don't like cottage cheese, so we used ricotta instead. I forgot to purchase a red pepper, so we skipped that. Our jar of spaghetti sauce was 26 oz which worked well for us because we like a lot of sauce. This meal was really good and really filling; we each only ate two shells with some french bread and felt full.

a cook

posted:1/18/2010

Very Yummy!!!

a cook

posted:1/17/2010

I thought these were very good but my husband only gives them an "ok"... next time I venture out and trying adding some sausage or something else too them. They seem like they need a little something else to give it more flavor.

flashinthepan

posted:12/26/2009

One word: W O W. I usually steer clear of stuffed pasta recipes -- too time consuming and labor intensive for a weeknight meal. This recipe, though, came together in a flash. Bing, bam, boom -- in the oven it went and came out spectacularly good!