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Stuffed Shells

Prep Time:

10 min

Total Time:

50 min

Makes:

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 jumbo pasta shells (for stuffing), cooked, drained and 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 well blended; spoon into shells, adding about 1 heaping Tbsp. to each shell.

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 with foil.

BAKE 40 min. or until heated through, removing foil after 30 min.

Kraft Kitchens Tips

Makeover - How We Did It

By replacing Italian sausage and full-fat cheese with a combination of low-fat cottage cheese, egg white and Kraft Part Skim Mozzarella Shredded Cheese, we've not only saved you 210 calories and 25 g of fat per serving, but also kept all the delicious flavour. As a bonus, the addition of spinach also makes these shells an excellent source of vitamin A.

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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