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Cheesy Stuffed Shells

average rating

rate/review

prep time

30 min

total time

57 min

makes

5 servings, 4 stuffed shells (307 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 container (500 g) cottage cheese

1 pkg. (300 g) frozen chopped spinach, thawed, well drained

1 cup Kraft Part Skim Mozzarella Shredded Cheese, divided

1/4 cup Kraft 100% Parmesan Light Grated Cheese

1 tsp. Italian seasoning

20 jumbo pasta shells, cooked, drained

1 can (680 mL) pasta sauce

1 large tomato, chopped

Make It

HEAT oven to 400°F. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning until well blended; spoon 1 heaping Tbsp. into each pasta shell.

COMBINE pasta sauce and tomatoes; spoon 1/2 into 13x9-inch baking dish. Place shells, filled-sides up, in baking dish; top with remaining sauce mixture. Cover with foil.

BAKE 25 min. or until heated through. Uncover; top with remaining mozzarella. Bake, uncovered, 2 min. or until cheese is melted.

kraft kitchens tips

Make Ahead

Assemble recipe as directed; cover. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 400°F for 35 min. or until heated through. Top with remaining mozzarella and continue as directed.

Make it Easy

Spray foil with cooking spray before using. Place, sprayed-side down, on casserole to prevent sticking.