Cheesy Stuffed Shells

I have to admit- making pasta over the stove and in the oven in the middle of summer is the last thing I want to make. Unless you have central air and the heat doesn't bother you. Even then, hot pasta dishes in the middle of summer are pretty useless.

unfortunately I'm way behind with uploading recipes and pictures, so this March recipe is just being uploaded today. In what is almost July.

So save this recipe for October. Or January. But definitely save it, it's a classic.

INGREDIENTS

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

1/4 cup KRAFT 100% Grated Parmesan Cheese

1 tsp. Italian seasoning

20 jumbo pasta shells, cooked, drained

1 jar (26 oz.) spaghetti sauce

1 large tomato, chopped

DIRECTIONS

PREHEAT oven to 400°F. Mix cottage cheese, spinach, 1/2 cup of the mozzarella cheese, Parmesan cheese and Italian seasoning until well blended. Spoon 1 heaping Tbsp. of the cheese mixture evenly into each pasta shell. COMBINE spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish. Place shells, filled sides up, in baking dish. Spoon remaining sauce mixture over shells. Cover with foil. BAKE 25 min. or until heated through. Uncover; top with remaining 1/2 cup mozzarella cheese. Bake, uncovered, an additional 2 min. or until cheese is melted.

VERDICT
This half-eaten pan picture says it all. Cheesy and hot and filling... you'll definitely want to save this recipe for the cold-weather months.