Wednesday, January 03, 2007

Cheesy Stuffed Shells

I was in the mood for stuffed shells, but not in the mood for lots of prep work, so I made this super-simple recipe from Kraft Foods. It's your basic stuffed shells recipe, with cheese and spinach and tomato sauce. Instead of Italian seasoning, I used Penzey's Pizza Seasoning, which worked nicely. I like this recipe because it doesn't use egg as a binder in the filling, which is common in a lot of recipes but annoys me for some reason. I probably won't make it again just because I'm Lauren, but it's a pretty good recipe.

Cheesy Stuffed Shells
To make ahead: Prepare as directed except for baking; cover. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 400°F for 35 min.

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
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.

Yield: 5 servings

Picture from Kraft:

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