STUFFED PASTA SHELLS CASSEROLE

Stuffed Pasta Shells Casserole image

Enjoy a hearty plate of Stuffed Pasta Shells Casserole using this recipe from My Food and Family. Serve up a plate of this three-cheese goodness for dinner.

Provided by My Food and Family

Categories Home

Time 50m

Yield 6 servings

Number Of Ingredients 8

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Ingredients

24 jumbo pasta shells
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 large carrots, shredded (about 1 cup)
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese
1 egg white
1 tsp. dried basil leaves

Steps:

Heat oven to 375°F.
Cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well.
Combine pasta sauce and carrots; spread 1/2 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Mix cottage cheese, 1/2 cup mozzarella, Parmesan, egg white and basil until blended; spoon into shells. Place over sauce in baking dish; top with remaining pasta sauce mixture. Cover.
Bake 25 min. or until heated through. Top with remaining mozzarella; bake 2 min. or until melted.

Nutrition Facts : Calories 400, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g