CREAMY PIQUILLO PEPPER STUFFED SHELLS WITH PHILADELPHIA CREAM CHEESE

Creamy Piquillo Pepper Stuffed Shells with PHILADELPHIA Cream Cheese image

Dress up a bag of frozen stuffed shells with a creamy piquillo pepper sauce made with bouillon, black pepper and cream cheese.

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings (1 stuffed shell per person)

Number Of Ingredients 9

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Ingredients

4 canned piquillo pepper s
1 cup of evaporated milk
1 cube of chicken bouillon
1 teaspoon of ground black pepper
1 teaspoon of garlic powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 bag (12 oz.) frozen stuffed shells (8 stuffed shells)
2 cups of KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
2 cups of fresh spinach for serving, divided

Steps:

Heat oven to 375°F.
Start by preparing the piquillo pepper creamy sauce by placing the peppers inside the blender along with the evaporated milk, the chicken bouillon, the black pepper, the garlic powder and the PHILADELPHIA Cream Cheese. Blend all ingredients until sauce is smooth.
To cook the stuffed shells use a medium size baking dish preferably with a lid. Add some of the sauce to the baking dish and then place frozen stuffed shells side by side. Cover the shells with the rest of the creamy sauce and top with the KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA.
Cook covered in the oven for 25 minutes. Then uncover the dish and broil for 5 minutes until cheese is golden brown (melted). Serve the stuffed shells over a bed of fresh spinach.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g