Three kinds of cheese make this meal delightfully luscious.
What do I need ?
Original recipe yields 5 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 container (500 g) cottage cheese
1 pkg. (300 g) frozen chopped spinach, thawed, well drained
1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
1/4 cup Cracker Barrel Finely Shredded 100% Parmesan Cheese
1 tsp. dried Italian seasoning
20 jumbo pasta shells, cooked
1 jar (650 ml) Classico di Napoli Tomato & Basil Pasta Sauce
1 large tomato, chopped
Add To Shopping List
How do I make it ?
Heat oven to 400°F.
Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning until blended; spoon into pasta shells, adding about 1 Tbsp. to each.
Combine pasta sauce and tomatoes; spread half onto bottom of 13x9-inch baking dish sprayed with cooking spray. Add 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 Kitchen Tips!
Recipe can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake, covered, in 400°F oven 35 min. or until heated through. Top with remaining mozzarella and continue as directed.
To prevent the foil from sticking to the top of the baked casserole, spray it with cooking spray before using it to cover the casserole and baking as directed.
Calories From Fat
% Daily Value
Total fat 9 g
Saturated fat 4 g
Cholesterol 25 mg
Sodium 980 mg
Total carbohydrate 47 g
Dietary fibre 6 g
Sugars 14 g
Protein 28 g
5 servings, 4 stuffed shells (307 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.