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Main dishes

Cheesy Stuffed Shells

Cheesy Stuffed Shells recipe
photo by:kraft
Cottage cheese, mozzarella and Parmesan fill these stuffed shells for a super-cheesy meatless pasta dish.
time
prep:
30 min
total:
55 min
servings
total:
5 servings
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What You Need

1
jar   (24 oz.) spaghetti sauce
1
large  tomato, chopped
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

Make It

HEAT oven to 400°F.

COMBINE spaghetti sauce and tomatoes; spread half onto bottom of 13x9-inch baking dish.

MIX cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into pasta shells. Place over sauce in baking dish; 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

Substitute
Prepare using reduced-sodium spaghetti sauce.
Make Ahead
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, in 400°F oven 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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