Cheesy Stuffed Shells

Prep Time: 30 min
Total Time: 57 min
Makes: 5 servings, 4 stuffed shells each

1 container (16 oz.) 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 medium pasta shells, cooked, drained
1 jar (26 oz.) Ragu Light (fat free) 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.

5 servings, 4 shells each

Each serving in PEP Counts = 3 vegetables, 2 breads, 2 1/2 meats, 1 fat OR
3 breads, 2 1/2 meats, 1 fat