Cheesy Stuffed Shells

I used to get Kraft Kitchens magazine when it was free. It was full of quick and simple recipes that used an awful lot of Kraft products, but many were easily modified to make great dinners and desserts. And of course, I didn't always use Kraft products!

This recipe is probably our favorite from the magazine. My carnivorous husband loves it, and I think you could add either some cooked Italian sausage to the cheese mix, tuck a meatball in each shell, or just serve it as a side with a grilled steak or chicken. But it is also great on its own!

Easy Cheesy Stuffed Shells

Prep time - 30 min - Total time - 60 min
Makes 5 servings

Ingredients:
1 container (16 oz.) 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained (I use a bag of fresh spinach)
2 cups Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz.) spaghetti sauce

DIRECTIONS

HEAT oven to 400°F. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.

SPOON half the sauce into 13x9-inch baking dish. Add filled shells; top with remaining sauce and remaining mozzarella (and more Parmesan, if desired - I like it cheesy!).

BAKE uncovered 25 min. or until heated through.

Make Ahead
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 400°F for 35 min. or until heated through.

Freeze Ahead
Reserve 1 and 1/2 cup of the mozzarella. Assemble recipe as directed, but do not top with the reserved mozzarella. Wrap casserole in foil; freeze. When ready to serve, heat oven to 400°F. Unwrap casserole; cover with foil. Bake 55 min. or until heated through, removing foil after 30 min. Top with reserved mozzarella; bake 10 min. or until melted.