Stuffed Shells

Stuffed Shells

KRAFT Shredded Cheese 0

"Jumbo pasta shells filled with spinach, cheese and oregano are baked in pasta sauce for a quick and delicious weeknight meal."

Ingredients 50 m {{adjustedServings}} servings 414 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1075 mg
  • 43%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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.
  2. 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.
  3. Bake 40 min. or until heated through, removing foil after 30 min.
Tips & Tricks
Stuffed Zucchini Boats

Zucchini are stuffed with sausage and topped with tomato sauce and melty cheese.

Beef and Rice Stuffed Bell Peppers

This simple technique makes stuffed peppers even more delicious.


  • Makeover - How We Did It:
  • By replacing Italian sausage and full-fat cheese with a combination of low-fat cottage cheese, egg white and Kraft Part Skim Mozzarella Shredded Cheese, we've not only saved you 210 calories and 25 g of fat per serving, but also kept all the delicious flavour. As a bonus, the addition of spinach also makes these shells an excellent source of vitamin A.
  • Recipe nutrition information prepared by Food to Facts for KRAFT Canada Inc.
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Reviews 15

  1. 21 Ratings


I really enjoyed this recipe. I made just a few changes and additions. I substituted ricotta cheese for the cottage cheese, and added some garlic and a little salt to the spinach mixture. I also only used one red bell pepper, as I think two would have been overwhelming. It turned out really well - my whole house loved it.


Very good! Could use some garlic and cook spinach before baking :)


I sautéed the spinach first in garlic... A touch I highly recommend! Delicious!