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| Home>Italian>Baking> Cheesy Stuffed Shells |
 Method:Baking
1. Formula
- 1 (16 ounce) container BREAKSTONE'S or KNUDSEN Lowfat Cottage Cheese
- 1 (10 ounce) package frozen chopped spinach, thawed, well drained
- 1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
- 1/4 cup KRAFT 100% Grated Parmesan Cheese
- 1 teaspoon Italian seasoning
- 20 jumbo pasta shells, cooked, drained
- 1 (26 ounce) jar spaghetti sauce
- 1 large tomato, chopped
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Preheat oven to 400 degrees F. Mix cottage cheese, spinach, 1/2 cup of the mozzarella cheese, Parmesan cheese and Italian seasoning until well blended. Spoon 1 heaping Tbsp. of the cheese mixture evenly into each pasta shell.
- Combine spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish. Place shells, filled sides up, in baking dish. Spoon remaining sauce mixture over shells. Cover with foil.
- Bake 25 min. or until heated through. Uncover; top with remaining 1/2 cup mozzarella cheese. Bake, uncovered, an additional 2 min. or until cheese is melted.
4. Remark
Notes:Make it Easy
Spray foil with cooking spray before using. Place, sprayed-side down, on casserole to prevent sticking.
Make Ahead
Prepare as directed except for baking; cover. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 400 degrees F for 35 min.
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( From:Kraftfoods.com ) |
( read Cheesy Stuffed Shells ) |
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| Pre:Chicken Cordon Bleu Pizza Next:Parmesan Potato Rounds |
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