Stuffed Shells

Melty cheese, tomato sauce and a creamy filling...the ultimate win-win-win-win with this stuffed shell recipe. Serve with crusty bread and a fresh green salad.

Photo by Linda G.
Adapted from kraftrecipes.com
Yum! Pasta shells stuffed with cheese and tomato sauce!

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

5

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

5

servings

Adapted from kraftrecipes.com

Ingredients

  • 1

    (10-ounce) package frozen spinach, chopped, thawed, well drained

  • 1

    (16-ounce) container Breakstone's or Knudson fat free cottage cheese

  • 1

    red pepper, chopped

  • 1

    egg white

  • 1

    (0.7-ounce) envelope Good Seasons Italian Dressing Mix

  • 1

    cup Kraft Low-Moisture Part-Skim Mozzarella Cheese, shredded & divided

  • 20

    jumbo pasta shells (for stuffing), cooked, cooled

  • 1

    (14-ounce) jar spaghetti sauce

Directions

Heat oven to 400°F. Combine the spinach, cottage cheese, red pepper, egg white and Italian dressing mix. Stir in 1/2 cup mozzarella; spoon into shells. Spread half the sauce onto bottom of 13x9-inch baking dish. Place shells in dish; top with remaining sauce and mozzarella. Cover. Bake 40 minutes or until heated through, uncovering after 30 minutes. Serving Suggestion: Serve with hot crusty bread and a fresh green salad tossed with your favorite Kraft Dressing. Sodium Savings: Save 380mg sodium per saving by preparing with reduced-sodium low-fat cottage cheese and low-sodium spaghetti sauce.

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