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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ginger_h

posted:3/4/2005

This recipe is probably the best stuffed shell recipe I have ever had! They are so flavorful and it made a bunch of shells. I would definitely recommend this recipe!

jojodancer113

posted:3/4/2005

I love this recipe. My mother and I made it on a visit, and we laughed like little girls while we stuffed the shells. Therefore I think that this part of the prep. is right up kids' alley. This is a stellar comfort food recipe.

anne pritchard

posted:3/4/2005

Everyone in my family LOVED it and when I suggested maybe adding a little meat next time, my husband (who is Mr. Meat and Three) said NO WAY!! He liked it even without any meat - which is nothing short of amazing.....

megzter

posted:3/3/2005

I also loved the recipe!! I add just a little more cheese on the top and I've also used crab meat instead of the cottage cheese. It turned out great and everyone loves it!!

hellokitty0369

posted:2/26/2005

I love this recipe. It is sooo good. I have to admit I do use more cheese than is called for but only on top. I have made this for several people and everyone loves it!

jolinegosselin

posted:2/19/2005

I substituted the spinach for low-fat creamed spinach and the shells for whole wheat shells and used low-fat mozzerella. My finicky 17 month old daughter absolutely loved this dinner and it was so low-fat and healthy that I don't mind if she wants to eat it multiple times a day!

a cook

posted:2/15/2005

Good. I didn't add the red pepper and added extra garlic. I made 2 batches and froze one.

staceybahamas

posted:2/11/2005

We loved it!!

Susie1992

posted:2/8/2005

heresmeem

posted:2/8/2005

We enjoyed this recipe, although I would not use a whole red pepper, the next time maybe just a little less then half the pepper and chop it up smaller. also I would add some minced garlic or garlic powder, thats only if you enjoy a more garlic flavor, and we do! It was a great recipe and very attractive to serve too!