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
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.
Prepare using reduced-sodium spaghetti sauce.
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.
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.