Four Cheese Alfredo-Stuffed Shells Recipe

Name: Four Cheese Alfredo-Stuffed Shells
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings, 2 stuffed shells each
Ingredients: 1 Tbsp. extra virgin olive oil; 285 g baby spinach leaves; 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce; 2 cups ricotta cheese; 1 cup Cracker Barrel Shredded Mozzarella Cheese; 1/2 cup Classico Alfredo di Parma Four Cheese Alfredo Pasta Sauce; 1/3 cup finely chopped prosciutto; 2 egg s, beaten; 2 small garlic cloves, minced; dash ground nutmeg; 1/2 cup Kraft 100% Parmesan Grated Cheese , divided; 1 pkg. (250 g) jumbo pasta shells (12 shells), cooked

Ingredients

1 Tbsp. extra virgin olive oil
285 g baby spinach leaves
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
2 cups ricotta cheese
1 cup Cracker Barrel Shredded Mozzarella Cheese
1/2 cup Classico Alfredo di Parma Four Cheese Alfredo Pasta Sauce
1/3 cup finely chopped prosciutto
2 egg s, beaten
2 small garlic cloves, minced
dash ground nutmeg
1/2 cup Kraft 100% Parmesan Grated Cheese , divided
1 pkg. (250 g) jumbo pasta shells (12 shells), cooked

	PREP TIME 20m	COOK TIME 55m	TOTAL TIME 1h15m
YIELD 6 servings, 2 stuffed shells each

Instructions

1. Heat oil in large nonstick skillet on medium-high heat. Add spinach; cook 1 to 2 min. or just until wilted, stirring constantly. Cool.
2. Heat oven to 375ºF. Pour tomato and basil pasta sauce into 13x9-inch baking dish sprayed with cooking spray.
3. Squeeze excess moisture from spinach. Chop spinach; mix with ricotta, mozzarella, Alfredo sauce, prosciutto, eggs, garlic, nutmeg and half the Parmesan. Spoon evenly into pasta shells; place over sauce in baking dish. Sprinkle with remaining Parmesan; cover.
4. Bake 40 min. or until heated through, uncovering after 30 min.

Dinner