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Poblano-Stuffed Pasta Shells
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Poblano-Stuffed Pasta Shells

1 Hour
30 Min Prep
1 Hr Cook
Pasta night takes on a whole new level of spicy, cheesy and creamy when you stuff shells with fresh poblano peppers and two kinds of cheese!
What You Need
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6 servings
Original recipe yields 6 servings
1/4 cup KRAFT Zesty Italian Dressing
1/2 lb. sliced fresh mushrooms
1 small onion, chopped
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
4 roasted poblano chile s, peeled, seeded and chopped
1 can (11 oz.) corn, drained
10 round buttery cracker s, crushed
1 egg, beaten
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
1 pkg. (12 oz.) jumbo pasta shell s, cooked
1/2 cup milk
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
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Let's Make It
1
Heat oven to 350°F.
2
Heat dressing in large skillet on medium heat. Add mushrooms and onions; cook and stir 8 to 10 min. or until onions are crisp-tender. Stir in cottage cheese, chiles, corn, cracker crumbs, egg and 3/4 cup shredded cheese.
3
Spoon vegetable mixture into pasta shells. Place in 13x9-inch baking dish sprayed with cooking spray. Spoon any remaining vegetable mixture over shells in dish. Whisk cream cheese spread and milk until blended; pour over shells. Sprinkle with remaining shredded cheese. Cover.
4
Bake 30 min. or until shredded cheese is melted and shells are heated through.
Kitchen Tips
Variation
Save 70 calories and 8g of fat, including 5g of sat fat, per serving by preparing with KRAFT Lite Zesty Italian Dressing, BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, and PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese.
How to Roast Peppers
Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
Substitute
For a spicier dish, prepare using PHILADELPHIA Chipotle or Spicy Jalapeño Cream Cheese Spread.
Nutrition
Calories
600
Calories From Fat
0
% Daily Value*
Total Fat 26g
33%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 105mg
35%
Sodium 900mg
39%
Total Carbohydrates 65g
24%
Dietary Fibers 4g
14%
Sugars 11g
22%
Protein 27g
54%
Vitamin A
20%
Vitamin C
25%
Calcium
40%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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