Cheesy Stuffed Shells
Author: KRAFT
  • • 1 jar (24 oz.) spaghetti sauce
  • • 1 large tomato, chopped
  • • 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
  • • ¼ cup KRAFT Grated Parmesan Cheese
  • • 1 tsp. Italian seasoning
  • • 20 jumbo pasta shells, cooked
  1. HEAT oven to 400°F.
  2. COMBINE spaghetti sauce and tomatoes; spread half onto bottom of 13x9-inch baking dish.
  3. MIX cottage cheese, spinach, ½ cup mozzarella, Parmesan and seasoning; spoon into pasta shells. Place over sauce in baking dish; top with remaining sauce. Cover.
  4. BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.
  5. Notes
  6. Make Ahead
  7. Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, in 400°F oven 35 min. or until heated through.
  8. Freeze Ahead
  9. Reserve ½ cup of the mozzarella. Assemble recipe as directed, but do not top with the reserved mozzarella. Wrap casserole in foil; freeze. When ready to serve, heat oven to 400°F. Unwrap casserole; cover with foil. Bake 55 min. or until heated through, removing foil after 30 min. Top with reserved mozzarella; bake 2 min. or until melted.
Recipe by Market Basket at