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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deedra007

posted:1/17/2012

This was so good. Before I served it out I quickly made some mushrooms in the small skillet and put them on top of the cheese. The left overs where just as good. LOVE this.

a cook

posted:1/10/2012

I thought it was very good and easy. Unfortunately the others didn't agree so I won't be making it again. :(

Janestan

posted:1/5/2012

This was a big hit with my family! And was perfect since I have a vegetarian daughter. I did add an egg to the filling, and I also substituted low fat riccota for the cottage cheese.

JNagy1

posted:12/21/2011

My family really likes this meal. It's a great Sunday evening meal and it has some healthy ingredients that are great for my kiddos.

a cook

posted:11/21/2011

I have made this recipe several times. When I visit my children in Texas it is a must have on the menu. I can't give it enough stars.

christine55416

posted:11/1/2011

made this many times, use a cookie scoop for easy filling of shells with same amount. love this, makes me feel like a great cook!

MyrandaMarie

posted:10/1/2011

I love this recipe. I used ricotta cheese instead of cottage cheese. I love serving this to my friends, they think I am a better cook than what I really am ;)

maryannmc02

posted:5/26/2011

This was excellent, I added fresh basil and garlic salt and pepper to the stuffing..Everyone loved it.

rgitch

posted:5/13/2011

Great vegetarian meal with lots of flavor.

latinaheat86

posted:5/3/2011

I've made this recipe twice, and it's a huge hit! Very tasty! Sometimes I'll add meat into the cheese mixture, and make my own sauce!