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.