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Main dishes

Cheesy Stuffed Shells

4.4 (378)
rate it now!
Cheesy Stuffed Shells recipe
photo by:
kraft
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.
posted by
deedra007
on 1/17/2012
time
prep:
25 min
total:
52 min
servings
total:
5 servings
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What You Need

1
container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1
pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
1
cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4
cup KRAFT Grated Parmesan Cheese
1
tsp. Italian seasoning
20
 jumbo pasta shells, cooked, drained
1
jar  (24 oz.) spaghetti sauce
1
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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