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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gbsgirlygirl

posted:2/16/2008

Very good, though next time I would use chopped, fresh spinach. Frozen has a "dirt" taste to it. Fresh basil would be a superb addition too.

Ashley2288

posted:2/16/2008

I made just half of this recipe and I didn't use all the ingredients.I used all the cheeses and the shells.I also added a little garlic salt.When I had the cheeses mixed I felt like I was missing something so I added 4oz.of Philadelphia Cream Cheese and man that did the trick.I love them like this.

rlhatt

posted:2/13/2008

This recipe was very good, but the spinach would not break apart. I will most likely cut the spinach up next time before mixing it in to ensure even coverage.

a cook

posted:1/31/2008

Loved it!!!! Strongly recommend

tim_lisa_20

posted:1/30/2008

A lot more spinach than I expected, but it was still very good. My husband loved it.

a cook

posted:1/25/2008

Easy and tasty. I will try it again with ground sausage and broccoli.

a cook

posted:1/22/2008

Not only easy to make for a dinner entree, but even leftovers were enjoyed. Instead of cutting up tomatoes, I used a can of stewed tomatoes & addes the sauce to the jar of spaghetti sauce. For those who do ont want to use spinach, I used 3 Tbsp of parsley flakes.

Carla1056

posted:1/16/2008

I USED RICOTTA CHEESE INSTEAD OF COTTAGE CHEESE AND A 10oz. JAR OF SPAG. SAUCE.I LEFT OUT THE SPINACH. IT WAS DELICIOUS!! WILL MAKE AGAIN.

a cook