2 cans (170 g each) chunk light tuna in water, drained, flaked
1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese
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How do I make it ?
Heat oven to 375ºF.
Cook pasta as directed on package, omitting salt.
Meanwhile, whisk soup and milk in medium bowl until blended. Combine bread crumbs, Parmesan, Italian seasoning and crushed pepper. Mix spinach and tuna with half each of the crumb and soup mixtures.
Drain pasta shells. Fill each with 2 heaping Tbsp. spinach mixture; place, filled sides up, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining soup mixture, shredded cheese and remaining crumb mixture.
Bake 20 min. or until heated through.
Kraft Kitchen Tips!
Serve with a crisp fresh green salad tossed with your favourite Kraft Dressing.
This satisfying recipe can be assembled ahead of time. Refrigerate up to 12 hours before baking as directed, increasing the baking time if necessary until shells are heated through.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 7 g
Cholesterol 70 mg
Sodium 1080 mg
Carbohydrate 46 g
Fibre 2 g
Sugars 6 g
Protein 39 g
4 servings, 1/4 recipe (376 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.