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What You Need

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
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked

Make It!

Combine spaghetti sauce and tomatoes; spread half onto bottom of 13x9-inch baking dish.
Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into pasta shells. Place over sauce in baking dish; top with remaining sauce. Cover.
Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.

Kraft Kitchen Tips

Substitute
Prepare using reduced-sodium spaghetti sauce.
Make Ahead
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.
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.

NUTRITION INFORMATION

Nutritional Information

PER SERVING
Calories390
Total fat9g
Saturated fat3.5g
Cholesterol25mg
Sodium1140mg
Carbohydrate48g
Dietary fiber6g
Sugars9g
Protein27g
Vitamin A160%DV
Vitamin C25%DV
Calcium60%DV
Iron20%DV
DIET EXCHANGE
3 Starch,1 Vegetable,2 Meat (L),1 Fat
NUTRITION INFORMATION
In addition to being low in both calories and fat, these easy-to-make shells are also an excellent source of vitamin A from the spinach. And as a bonus, each serving of the filled shells provide 1/2 cup of the recommended 2-1/2 cups of vegetables per day, and calcium from the cheeses.