• Cooking Time:
  • Servings:
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  • 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese (I don't like CC, so I sub ricotta)
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
  • 1/4 cup KRAFT 100% Grated Parmesan Cheese
  • 1 tsp. Italian seasoning
  • 20 jumbo pasta shells, cooked, drained
  • 1 jar (26 oz.) spaghetti sauce
  • 1 large tomato, chopped


  • PREHEAT oven to 400°F. Mix cottage cheese, spinach, 1/2 cup of the mozzarella cheese, Parmesan cheese and Italian seasoning until well blended. Spoon 1 heaping Tbsp. of the cheese mixture evenly into each pasta shell.
  • COMBINE spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish. Place shells, filled sides up, in baking dish. Spoon remaining sauce mixture over shells. Cover with foil.
  • BAKE 25 min. or until heated through. Uncover; top with remaining 1/2 cup mozzarella cheese. Bake, uncovered, an additional 2 min. or until cheese is melted.
  • Prep Time: 30 min
  • Total Time: 57 min
  • Makes: 5 servings, 4 stuffed shells each

Categories: Main Dish  Vegan  Vegetarian 
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