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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jaxnurse

posted:5/11/2013

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

windrising

posted:4/9/2013

Not bad. I think I may have added too much spinach b/c I felt as if it was a little over powered with the taste. I will cut back next time. Also, next time I make it I will use ricotta cheese instead of cottage cheese. Just wasn't really feeling the cottage cheese flavor. I wold make this again though.

annhausmann

posted:2/25/2013

I read the reviews before I made this so I did some tweaking. I substituted ricotta for the cottage cheese, used fresh chopped spinach and added some fresh chopped basil. It was delicious and my family loved it. Also, I used Newman's Own Sockarooni sauce instead of plain marinara. That is my go to sauce for any italian dish.

Jtee1

posted:2/19/2013

This was fast and good. I used ricotta instead of cottage cheese, added some fat free sour cream, and didn't miss the meat at all. My first meatless meal.

ColleeninRidge

posted:2/19/2013

I would suggest substituting ricotta cheese for the cottage cheese for a more authentic italian flavor. It might even make it moister

BeeGee20

posted:2/19/2013

Very tasty!!! I did use a light spahgetti sauce and also cut the recipe in half (which was very easy to do)since it was just for me and my husband. We really enjoyed it and I will definitely make it again. Will probably make the full recipe next time and freeze half. Definitely a keeper.

rainbowdashrules123

posted:2/18/2013

epic it was so good after one serving i was full

lakard

posted:12/23/2012

did the half and half cheese mixture.. skipped the tomatoes .. made it twice over.. and easy .. and tasty.

yikeskaboom

posted:11/30/2012

This recipe is amazingly easy and delicious!!! I exchanged the cottage cheese with Ricotta cheese and added sour cream for extra moisture (what i had in my fridge). Also, instead of jumbo shells, I used Manicotti pasta (which made it harder, honestly), and laid the tube-shaped pasta across a pan, and put a very very generous portion of shredded mozarella on top. I shouldve stuck with the jumbo shell idea! :)

DMStrojan

posted:10/16/2012

This was just OK...a bit dry for my liking. I doubt I would make it again.