Cheesy Stuffed Shells by Kraft

1 container (16 oz.) Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
1/4 cup 100% Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped

PREHEAT oven to 400°F.

Mix cottage cheese, spinach, 1/2 cup of the mozzarella cheese, Parmesan cheese and Italian seasoning until well blended. Spoon 1 heaping Tbsp. of the cheese mixture evenly into each pasta shell.

COMBINE spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish. Place shells, filled sides up, in baking dish. Spoon remaining sauce mixture over shells. Cover with foil.

BAKE 25 min. or until heated through. Uncover; top with remaining 1/2 cup mozzarella cheese. Bake, uncovered, an additional 2 min. or until cheese is melted.

KRAFT KITCHENS TIPS
Make it Easy Spray foil with cooking spray before using. Place, sprayed-side down, on casserole to prevent sticking.

Make Ahead Prepare as directed except for baking; cover. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 400°F for 35 min.

*This one is from Kraft and is super easy and YUMMY! Healthy because it's made with cottage cheese and spinach too! The girls loved this, didn't even mind the green stuff! Very economical too!

You should hop on over to www.kraftfoods.com

They have a recipe search, tons of pics (because I won't make anything unless I've seen a pic of it first) and you can even make grocery lists, menu plans, find nutritional content, etc! Even formulate your own exercise/meal plan with calories or whatever. Really useful site!