Taco-Stuffed Pasta Shells

Ingredients

• 14 oz canned tomatoes diced mexican-style drained canned
• 1.5 cups four cheese shredded mexican style kraft finely
• 16 oz knudsen cottage cheese 
• 1  eggs beaten
• 0.5 cup cilantro leaves fresh divided
• 1 lb ground beef lean cooked drained
• 12 oz shell macaroni cooked
• 0.5 cup milk 
• 20  ritz crackers 
• 1 cup taco bellâ® & chunky salsa thick
• 1 cup tomato sauce 

Equipment

• bowl
• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Pour milk over crackers in large bowl; let stand 2 min. or until crackers are softened.
3. Add meat, cottage cheese, tomatoes, egg and 1/3 cup cilantro; mix well.
4. Mix tomato sauce and salsa until blended; pour 1/2 cup into 13x9-inch baking dish sprayed with cooking spray. Fill each pasta shell with 2 Tbsp. meat mixture; place over sauce in prepared dish. Top with remaining meat mixture and tomato sauce mixture; sprinkle with shredded cheese. Cover.
5. Bake 30 min. or until shells are heated through and shredded cheese is melted.
6. Sprinkle with remaining cilantro.