Ingredients Jump to Instructions ↓

  1. 1 (300 g) package frozen chopped spinach, thawed, well drained 1 (300 g) container low-fat cottage cheese 1 cup Kraft Part Skim Mozzarella Shredded Cheese, divided 1 red bell pepper, chopped 1 egg white 1 teaspoon dried oregano leaves 20 jumbo macaroni shells (for stuffing), cooked, drained and cooled 1 (700 ml) jar pasta sauce

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees F. Mix spinach, cottage cheese, 1/2 cup mozzarella, peppers, egg white and oregano until well blended; spoon into shells, adding about 1 heaping Tbsp. to each shell. Spread half the sauce onto bottom of 13x9-inch baking dish. Arrange shells, filled-sides up, in baking dish; top with remaining sauce and mozzarella. Cover with foil. Bake 40 min. or until heated through, removing foil after 30 min.


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