SPINACH-AND-CHEESE STUFFED SHELLS

Spinach-and-Cheese Stuffed Shells image

Make a weeknight dinner that stands out when you introduce these Spinach-and-Cheese Stuffed Shells to the table. Ricotta, Parmesan and Mozzarella team up for this extra cheesy Spinach-and-Cheese Stuffed Shells recipe.

Provided by My Food and Family

Categories Dairy

Time 50m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
1 egg white
2 Tbsp. milk
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT Grated Parmesan Cheese
12 jumbo pasta shells, cooked
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

Heat oven to 350°F.
Pour 1 cup pasta sauce into 8-inch square baking dish sprayed with cooking spray.
Whisk egg white and milk in medium bowl until blended. Add spinach, ricotta and Parmesan; mix well.
Spoon spinach mixture into pasta shells, adding about 2 Tbsp. to each shell; place in prepared baking dish. Pour remaining pasta sauce over shells; cover.
Bake 15 min. Sprinkle with mozzarella; bake, uncovered, 15 min. or until mozzarella is melted and shells are heated through.

Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g