Cheesy Stuffed Shell Casserole Recipe

Name: Cheesy Stuffed Shell Casserole
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings, 4 stuffed shells (353 g) each
Ingredients: 24 jumbo pasta shells, uncooked; 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce; 2 large carrots, shredded (about 1 cup); 1 container (500 g) low fat cottage cheese; 1-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided; 1/4 cup Kraft 100% Parmesan Light Grated Cheese; 1 egg white, lightly beaten; 1 tsp. dried basil leaves

Ingredients

24 jumbo pasta shells, uncooked
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
2 large carrots, shredded (about 1 cup)
1 container (500 g) low fat cottage cheese
1-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
1/4 cup Kraft 100% Parmesan Light Grated Cheese
1 egg white, lightly beaten
1 tsp. dried basil leaves

PREP TIME 25m	COOK TIME 25m	TOTAL TIME 50m
YIELD 6 servings, 4 stuffed shells (353 g) each

Instructions

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 pasta 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, uncovered, 2 min. or until melted.