On a whim, I decided to whip this up today for dinner. I found it on the Kraft website a few weeks ago and I’ve had the recipe on the fridge, having meant to make it. But I got lazy and never got around to it. I had to make a few substitutions because, weeks later, I didn’t have all the stuff anymore. But it turned out pretty well. It doesn’t taste at all like plain old cheese-stuffed shells, which are still awesome. But it’s a nice change 🙂
-1 jar (24 oz) spaghetti sauce
-1 large tomato, chopped (I didn’t have one)
-1 container (15 oz) ricotta cheese (I subbed cottage cheese)
-10 oz spinach (didn’t have any, subbed with some broccoli)
-1 pkg (6 oz) Kraft Fresh Take Italian Parmesan Recipe Cheese Breadcrumb Mix, mixed together
-20 cooked jumbo pasta shells
1) Heat oven to 400 F.
2) Mix sauce and tomatoes; spoon half into 13×9 baking dish.
3) Combine ricotta, spinach, 1 c Fresh Take; spoon into shells. Place over sauce in dish; top with remaining sauce. Cover.
4) Bake 10 min. Top with remaining Fresh Take; bake, uncovered, 15 min. or until heated through.
Here’s the Kraft website for the recipe.