Give your next batch of stuffed shells some Greek-inspired appeal with spinach, creamy ricotta and crumbled feta cheese.
What You Need
Original recipe yields 4 servings
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup ricotta cheese
1 pkg. (4 oz.) ATHENOS Traditional Feta Cheese, crumbled, divided
1/4 tsp. garlic powder
12 jumbo macaroni shells, cooked, drained
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
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Let's Make It
Preheat oven to 350°F. Mix spinach, ricotta cheese, half of the feta cheese and the garlic powder.
Spoon evenly into macaroni shells; place in 10x6-inch baking dish. Top evenly with the sauce and remaining feta cheese.
Bake 20 min. or until heated through.
Serve with a quick bagged salad tossed with your favorite KRAFT Light Dressing.
Substitute 1 bag (10 oz.) fresh spinach, cleaned, cooked and well drained, for the frozen spinach.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.