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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Prosciutto-Wrapped Chicken with Garlic and Herb Cheese

Ingredients

  • Olive oil, for drizzling
  • Salt and pepper
  • 2 cloves garlic, chopped
  • 4 pieces boneless, skinless chicken breast, no tenders
  • 1 wheel 5.4 ounce Boursin garlic and herb cheese
  • 4 slices Prosciutto di Parma
  • 1/2 lemon
  • 12 ounces stemmed spinach or kale

Directions

  1. Preheat oven to 350°F.
  2. Butterfly the chicken breasts by cutting a slit horizontally through each piece—don’t cut all the way—and opening it up. Season them with salt and pepper, and place 1/4 of the cheese in the center of each breast. Close the flap and then wrap each breast with a slice of prosciutto.
  3. Heat a large skillet over medium-high heat with olive oil, a turn of the pan. Add chicken and brown on each side; Place lemon in pan, cut-side down, and transfer to oven for 7-8 minutes, remove chicken to plate and cover to keep warm.
  4. Remove the lemon from pan. Add a bit more oil, a turn of the pan, and wilt in spinach or kale; season with salt and pepper. Place greens on plate, top with chicken and douse everything with lemon juice.

Chicken and Spinach Potato Balls with Creamy Red Pepper Coulis

Ingredients

  • 3 medium Idaho potatoes
  • 2 medium red bell peppers
  • 1 small boneless, skinless chicken breast (about 6 ounces)
  • 2 tablespoons olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 small onion, finely chopped
  • 2 teaspoons balsamic vinegar
  • 2 cloves garlic, coarsely chopped
  • 1 cup chicken broth or stock
  • 7 ounces cream cheese spread, Arla® Original Cream Cheese
  • 3 packed cups baby spinach, finely chopped (about 2 ounces), plus whole leaves for garnish
  • 1/2 cup fresh flat-leaf parsley, chopped
  • Vegetable oil, for frying
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 cup panko