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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a top-rated recipe for cheesy stuffed pasta shells.
What's cooking in Dana Point? Connie's "Sure to Fool 'Em" Stuffed Shells.
These shells are an easy weeknight dinner, and they’re fun to make, too.