[www.keralites.net] Cheesy Stuffed Shells

Cheesy Stuffed Shells 

 
What You Need
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
1/4
Cup  KRAFT Grated Parmesan Cheese
1
Tsp.  Italian seasoning
20
 Jumbo pasta shells, cooked, drained
1
Jar   (24 oz.) spaghetti sauce
1
Large  tomato, chopped
Make It
HEAT oven to 400°F.
MIX cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells. 
MIX sauce and tomatoes; spoon half into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover. 
BAKE 25 min. Or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. Or until melted. 
Kraft Kitchens Tips
Make it Easy
Spray foil with cooking spray before using to cover casserole. Place, sprayed-side down, on casserole to prevent sticking.
Make Ahead
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 400°F for 35 min. Or until heated through.
Freeze Ahead
Reserve 1/2 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.

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