Cheesy Stuffed Shells

(400)

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photo by:kraft

Totally easy and delicious,I have also used same filling in lasagna roll-ups. Excellent every time!

posted by

jaxnurse

on 5/11/2013

time

prep:

25 min

total:

52 min

servings

total:

5 servings

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What You Need

container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

pkg. (10 oz.) frozen chopped spinach, thawed, well drained

cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1/4

cup KRAFT Grated Parmesan Cheese

tsp. Italian seasoning

jumbo pasta shells, cooked, drained

jar (24 oz.) spaghetti sauce

large tomato, chopped

Make It

HEAT oven to 400°F.

MIX cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.

MIX sauce and tomatoes; spoon half into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover.

BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.

Kraft Kitchens Tips

Make it Easy

Spray foil with cooking spray before using to cover casserole. Place, sprayed-side down, on casserole to prevent sticking.

Make Ahead

Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 400°F for 35 min. or until heated through.

Freeze Ahead

Reserve 1/2 cup of the mozzarella. Assemble recipe as directed, but do not top with the reserved mozzarella. Wrap casserole in foil; freeze. When ready to serve, heat oven to 400°F. Unwrap casserole; cover with foil. Bake 55 min. or until heated through, removing foil after 30 min. Top with reserved mozzarella; bake 2 min. or until melted.

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lil_spunk

posted:4/4/2009

I've never had cooked spinach until I made this. I don't like cooked spinach, but other that that, it was good.

spytel

posted:3/2/2009

very good and easy!

a cook

posted:2/24/2009

Great recipe, but I would use ricotta cheese instead of cottage cheese.

a cook

posted:2/21/2009

This recipe was easy and economical. It was very satisfying even for my brother in law who is a big eater. I think kids would love this recipe.I will serve this often.

a cook

posted:2/18/2009

Very good, rich & creamy filling. Easy to make!

kreger

posted:2/11/2009

The cheesy stuffed shells are delicious. They're easy to make and look beautiful after they're baked--special enough for company. I used ricotta cheese instead of the cottage cheese because it's what I had on hand.

pedleyj01

posted:2/4/2009

My family loved this recipe... I will say that it took about 30-45 minutes instead of 25

mrsnacho

posted:1/20/2009

Easy to make and tasty. Even my non-vegetable-eater ate it!

ngaylor108

posted:1/19/2009

i added some sausage in place of half the cottage cheese. I also used half the spinach since my family isn't big on that vegetable.

kiran_bahl

posted:1/14/2009

i was bad and used my version with real ricotta cheese, but what a breeze to make this recipe has been! it's getting colder now, and some hot, cheesy, stuffed shells with thick, crusty garlic bread and crisp spinach leaf salad w/walnuts does the trick! :) GREAT RECIPE, will make again and again!!