Cheesy Stuffed Shells

Ingredients

• 20 jumbo shells cooked
• 16 oz knudsen milkfat cottage cheese 2% low fat
• 10 oz pkt spinach frozen thawed drained chopped well
• 1 tsp penzey's southwest seasoning dried italian
• 0.3 cup parmesan cheese grated kraft
• 24 oz classico family favorites pasta sauce traditional
• 1 cup milk mozzarella cheese shredded 2% divided kraft
• 1 large tomatoes chopped

Equipment

• oven
• baking pan

Directions

1. Heat oven to 400F.
2. Mix pasta sauce and tomatoes until blended; spread half onto bottom of 13x9-inch baking dish sprayed with cooking spray.
3. Combine cottage cheese, spinach, Parmesan, seasoning and 1/2 cup mozzarella; spoon into pasta shells.
4. Place in prepared baking dish; top with remaining pasta sauce mixture. Cover.
5. Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.