Cheesy Stuffed Shells     
 1 container (16 oz.) Cottage Cheese   
 1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained   
 1 cup  Milk 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   
 1 large  tomato, chopped    

  HEAT  oven to 400°F.
Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.  
 MIX  sauce and tomatoes; spoon 1/2 into 13x9-inch baking dish. Add filled shells; top with remaining sauce.
 Cover and   BAKE  25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.           

 5 servings


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