Thursday, May 7, 2009

Cheesy Stuffed Shells

1 container (16 oz.) Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped

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.
Recipe and picture from Kraft Foods

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