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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a cook

posted:4/15/2006

Very easy to make. My husband didn't enjoy the chunks of fresh tomato, but those would be easy to leave out. Would definately make again!

sandbjohnson

posted:4/15/2006

My husband came home for lunch and took our leftovers back to work for his boss and he asked if it had been ordered from a restaurant! I'm not the best cook, but with this recipe, I was the star of the show! I did substitute hamburger meat for the spinach. AWESOME RECIPE!!!

algiz02

posted:4/14/2006

My husband loved this, had seconds right away. The stuffing for the shells had great flavor and having the spinach mixed in was a great way to "sneak" an extra veggie in for my boys. The only thing I changed was I browned 1/2 lb ground beef and mixed with the spaghetti sauce. All in all it was very yummy and I'll be making it again.

a cook

posted:4/11/2006

I added ground beef, fresh mushrooms and fresh garlic. this recipe was a complete hit even with my 8 year old.

a cook

posted:4/10/2006

My husband absolutely loved the spinach-y taste in the shells. I felt that the spinach taste was too strong. My kids didn't mind the strong taste one way or another. They enjoyed the presentation. Very filling... we had leftovers for lunch the next day.

Katie1451

posted:4/10/2006

We loved it. I put a little less Spinache than it called for the second time I made it.

adallaly

posted:4/10/2006

This was so easy and delicious! An instant family classic. I Did add some turkey sausage on the side for the meat eaters in our family.

brittanywalliser

posted:4/9/2006

I thought this was an excellent recipe and a great way to eat spinach. I made it for my husband's birthday. Not only does it taste good, but it is very presentable. One thing: I cooked more than 20 shells so I would have extras in case some of them tore while being stuffed. I liked using cottage cheese because I am not a fan of ricotta.

trish2513

posted:4/8/2006

it was easy to assemble and tasted really great. I liked the idea of the diced tomato in the sauce gave it a nice texture

casey_amrhein

posted:4/8/2006

This recipe was awesome. My husband won't eat spinach but he did in this dish and loved it. I will deff make this dish again....