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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brittanykai

posted:10/23/2006

This is an amazing recipie. It is slightly labor intensive, but once you bite into the finished product it is well worth your time and effort!!

bsktjoe

posted:10/23/2006

I've made this many times for family and friends and all have enjoyed it. My Italian daughter in law and her mother both give it a "thumbs up". With a green salad, chewy Italian bread and a glass of red wine it is an easy supper.

fudgepop4

posted:10/20/2006

I would probably use ricotta cheese instead of cottage cheese since we don't like cottage cheese. I would also leave out the Spinach and the red pepper.

a cook

posted:10/18/2006

I found this recipe to be very deliciouse and very easy. I would make this again.

Ophidian

posted:9/6/2006

Very tasty. I will definatly be making this one again.

DebbieSha

posted:9/5/2006

Suggest leaving out the red pepper. The crunch was bizarre.

a cook

posted:8/28/2006

way too salty. threw out most of the pan.

Angel53531

posted:6/4/2006

I have made this several times now and it's soooo good! I make it the with low fat cottage cheese and kraft 2% mozzerella or 4 cheese italian. Everyone always loves it. Goes great with italian seasoned chicken or steak.

jlemond

posted:5/21/2006

Delicious and easy to make. I'm not a big fan of cooked spinach, but I am planning to make these again!

hungrymommy1

posted:5/18/2006

Very easy to make and very delicious. My 2 year old kept asking for more!!