Easy stuffed pasta with an emphasis on easy! These stuffed shells are made with spinach and two different kinds of cheese and are baked to perfection.
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 pkg. (300 g) frozen chopped spinach, thawed, well drained
1 container (500 g) low fat cottage cheese
1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
1 red pepper, chopped
1 egg white
1 tsp. dried oregano leaves
20 cooked jumbo pasta shells, cooled
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
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How do I make it ?
Heat oven to 400°F.
Mix spinach, cottage cheese, 1/2 cup mozzarella, peppers, egg white and oregano until blended; spoon into pasta shells, adding about 1 heaping Tbsp. to each.
Spread half the sauce onto bottom of 13x9-inch baking dish. Arrange shells, filled-sides up, in baking dish; top with remaining sauce and mozzarella. Cover.
Bake 40 min. or until heated through, uncovering after 30 min.
Kraft Kitchen Tips!
Cooking times listed for pastas are general guidelines. The only way to ensure that pasta is done to your liking is to try a piece. "Al dente," which translates to "to the tooth" or "to the bite," is the Italian terminology for properly cooked pasta.
Calories From Fat
% Daily Value
Total fat 6 g
Saturated fat 3 g
Cholesterol 15 mg
Sodium 970 mg
Total carbohydrate 42 g
Dietary fibre 6 g
Sugars 12 g
Protein 27 g
Makes 5 servings, 4 stuffed shells (336 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.