Side Dish

Stuffed Shells

average rating

112

rate/review

prep time

15 min

total time

55 min

makes

5 servings, 4 stuffed shells (336 g) each

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kraft

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What You Need

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

1 container (500 g) low-fat cottage cheese

1 cup Kraft Part Skim Mozzarella Shredded Cheese, divided

1 red pepper, chopped

1 egg white

1 tsp. dried oregano leaves

20 cooked jumbo pasta shells, cooled

1 jar (700 mL) pasta sauce

Make It

HEAT oven to 400°F.

MIX spinach, cottage cheese, 1/2 cup mozzarella, peppers, egg white and oregano until blended; spoon into pasta shells, adding about 1 heaping Tbsp. to each.

SPREAD half the sauce onto bottom of 13x9-inch baking dish. Arrange shells, filled-sides up, in baking dish; top with remaining sauce and mozzarella. Cover.

BAKE 40 min. or until heated through, uncovering after 30 min.

kraft kitchens tips

Cooking Know-How

Cooking times listed for pastas are general guidelines. The only way to ensure that pasta is done to your liking is to try a piece. "Al dente," which translates to "to the tooth" or "to the bite," is the Italian terminology for properly cooked pasta.

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rating

Excellent recipe. A hit with my family. This was so easy to make.
posted by tdfisher | on 4/3/2013

rating

Excellent! Used spaghetti seasoning and added a teaspoon of pre-prepared garlic, also chopped up a can of mushrooms cuz we love them. Used the Kraft 4 Cheese Italiano instead of the plain mozzarella (lot's). Made 36 shells. Delish!!
posted by beaverdog1 | on 3/11/2013

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Made this last night for my sister's New Year's Day dinner party, and it was a huge hit with everyone - kids and adults. Just the presentation alone had everyone wanting to try it, and I was so very happy that the taste lived up to the presentation, with a number of guests wanting the recipe and going back for seconds and thirds! I had no left overs. I used fresh spinach and along with garlic and salt sautéed with onions in olive oil. I also took the advice of other reviewers and opted for ricotta cheese, plus added parmesan cheese. Cooked the pasta for 10 minutes, cooled under cold running water, and let stand for a few minutes (to harden the shells) and the stuffing the shell became a breeze. This recipe is definitely is a keeper.
posted by a cook | on 1/2/2013

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This was such a tasty meal! Definitely a keeper!
posted by a cook | on 11/19/2012

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I have never written a review on this site before but I just had to do so with this recipe. I made it just as the recipe directed. I used a Florentine Pasta Sauce with it and it was absolutely delicious. I prepared it the evening before and refrigerated it. I just took an extra 5 minutes to bake. My guests were very impressed:) I will definitely make it again. Thank you Kraft!
posted by a cook | on 11/12/2012

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I used ricotta and whole eggs....YUM
posted by a cook | on 9/8/2012

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Very easy to make although at first it was a bit of a struggle to fill the shells but I was successful. It was such a hit that my husband wanted to have the leftovers the next night.
posted by a cook | on 8/25/2011

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Absolutely amazing!! I love this recipe!!
posted by PollyPocket86 | on 2/23/2011

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was really good. I used fresh spinach since thats what I had on hand and it worked well!!
posted by lvetzal | on 1/25/2011

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I really loved this recipe. It was easy and tasty. Can't wait to have it again
posted by a cook | on 1/2/2011