Crispy Topped Stuffed Shells

Ingredients

• 18 jumbo shells cooked
• 10 oz pkt spinach frozen thawed drained chopped well
• 0.3 tsp garlic powder 
• 0.8 cup italian* five cheese blend shredded kraft finely
• 2 tsp penzey's southwest seasoning dried italian
• 0.3 cup parmesan cheese grated kraft
• 24 oz classico family favorites pasta sauce traditional
• 15 oz polly-o original ricotta cheese 
• 1  pkt. shake ‘n bake seasoned panko seasoned coating mix 
• 1 large tomatoes chopped

Equipment

• oven
• baking pan

Directions

1. Heat oven to 400F.
2. Pour half the sauce into 13x9-inch baking dish.
3. Mix coating mix, shredded cheese, Parmesan and seasonings until blended.
4. Combine ricotta, spinach and 1 cup shredded cheese mixture; spoon into shells.
5. Place over sauce in dish; top with tomatoes and remaining sauce. Cover.
6. Bake 10 min. Top with remaining shredded cheese mixture; bake, uncovered, 15 min. or until heated through.