Recipe by KRAFT Shredded Cheese
"Jumbo pasta shells filled with spinach, cheese and oregano are baked in pasta sauce for a quick and delicious weeknight meal."
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1 (300 g) package
frozen chopped spinach, thawed, well drained
1 (300 g) container
low-fat cottage cheese
KRAFT Part Skim Mozzarella Shredded Cheese, divided
red bell pepper, chopped
dried oregano leaves
jumbo macaroni shells (for stuffing), cooked, drained and cooled
1 (700 ml) jar
I really enjoyed this recipe. I made just a few changes and additions. I substituted ricotta cheese for the cottage cheese, and added some garlic and a little salt to the spinach mixture. I also only used one red bell pepper, as I think two would have been overwhelming. It turned out really well - my whole house loved it.
Delicious and easy.
Very good! Could use some garlic and cook spinach before baking :)
I sautéed the spinach first in garlic... A touch I highly recommend! Delicious!
This was a quick and easy recipe. I didnt change a thing and thought it was great. Cottage cheese is a great change from the usual ricotta in most recipes and red pepper added great flavor.
We had to add a LOT more sauce to prevent the shells from getting hard. (pic posted) I made 2 batches. I am not a fan of cooked spinach, but thought we could give this a try, see if the flavor is hidden enough. there was waaaay too much (which is why I made 2 batches) With my 2nd batch I ran out of spaghetti sauce and had to get a can of mushroom spaghetti sauce ::bleh:: which is all we had in the house. My fiance would prefer meat in his shells. I thought they were pretty good though. DEFINATELY had to add garlic. I took the advice and sauteed them with the spinach.
I just made this recipe. Came out great! I did make a few adjustments: used lean ground turkey and mushrooms to the sautéed spinach. When that mixture was cooled and well drained I mixed it with the cheeses and continued to follow the recipe.
We really enjoyed this recipe. It was probably the best vegetarian meal that I've ever made. I served them with garlic bread and a nice vegetable salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 91
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