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Main dishes

Cheesy Stuffed Shell Casserole

photo by:kraft
This hearty jumbo pasta shell casserole is stuffed with a seasoned mix of cottage cheese, shredded mozzarella and Parmesan.
time
prep:
25 min
total:
50 min
servings
total:
6 servings

What You Need

24
 jumbo pasta shells
1
jar  (24 oz.) light spaghetti sauce
2
large  carrots, shredded (about 1 cup)
1
container  (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1-1/2
cups  KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4
cup  KRAFT Grated Parmesan Cheese
1
 egg white
1
tsp.  dried basil leaves

Make It

HEAT oven to 375°F.

COOK pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well.

COMBINE spaghetti sauce and carrots; spread 1/2 cup onto bottom of 13x9-inch baking dish.

MIX cottage cheese, 1/2 cup mozzarella, Parmesan, egg white and basil until blended; spoon into shells. Place over sauce in baking dish; top with remaining spaghetti sauce mixture. Cover.

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

Kraft Kitchens Tips

How to Easily Fill the Pasta Shells
Spoon cottage cheese mixture into freezer-weight resealable plastic bag. Cut piece off one bottom corner of bag; use to pipe cottage cheese mixture into the drained shells.
Make Ahead
Casserole may be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time to 40 to 45 min. or until heated through before topping with the cheese.
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