Cheesy Stuffed Shells Recipe

Ingredients

  • 1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
  • 1 large tomato, chopped
  • 1 container (16 oz.) BREAKSTONE’S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1/4 cup KRAFT Grated Parmesan Cheese
  • 1 tsp. dried Italian seasoning
  • 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
  • 20 jumbo pasta shells, cooked

Directions

  1. Heat oven to 400°F.
  2. Mix pasta sauce and tomatoes until blended; spread half onto bottom of 13×9-inch baking dish sprayed with cooking spray.
  3. Combine cottage cheese, spinach, Parmesan, seasoning and 1/2 cup mozzarella; spoon into pasta shells. Place in prepared baking dish; top with remaining pasta sauce mixture. Cover.
  4. Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.
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Chuck’s Favorite Mac and Cheese

Ingredients

  • 1 (8 ounce) package elbow macaroni
  • 1 (8 ounce) package shredded sharp Cheddar cheese
  • 1 (12 ounce) container small curd cottage cheese
  • 1 (8 ounce) container sour cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1/4 cup butter, melted

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
  2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
  3. Bake 30 to 35 minutes, or until top is golden