Cheesy Stuffed Shells
(from mel100204’s recipe box)
Spray foil with cooking spray before using to cover casserole. Place, sprayed-side down, on casserole to prevent sticking
Source: Kraft
Cook time: 30 minutesIngredients
- 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 (26 oz.) spaghetti sauce
Directions
-
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 13×9-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.