1 container (16 oz.) BREAKSTONE’S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (24 oz.) spaghetti sauce
1 large tomato, chopped
HEAT oven to 400°F.
MIX cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.
MIX sauce and tomatoes; spoon half into 13×9-inch baking dish. Add filled shells; top with remaining sauce. Cover.
BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.
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