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Stuffed Shells




Source of Recipe


kraftfoods.com


1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Cottage Cheese
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 egg white
1 medium red pepper, chopped
1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
20 jumbo macaroni shells (for stuffing), cooked, drained
1 jar (13-1/2 oz.) spaghetti sauce



PREHEAT oven to 400°F. Mix spinach, cottage cheese, 1/2 cup of the mozzarella cheese, the egg white, red pepper and salad dressing mix until well blended. Spoon evenly into pasta shells, adding about 1 heaping tablespoonful of the spinach mixture to each shell.
SPOON half of the sauce into 13x9-inch baking dish. Place shells, filled sides up, in baking dish; spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup mozzarella cheese. Cover with foil.
BAKE 30 to 40 min. or until heated through. 5 servings

Nutrition (per serving)
Calories 270
Total fat 8g
Saturated fat 3g
Cholesterol 15mg
Sodium 1420mg
Carbohydrate 32g