Taco-Stuffed Pasta Shells

• 1/2 cup milk
• 20 RITZ Crackers
• 1 lb. lean ground beef, cooked, drained Safeway 1 lb For $3.99 thru 02/09
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
• 1 can (14-1/2 oz.) Mexican-style diced tomatoes, drained
• 1 egg, beaten
• 1/2 cup fresh cilantro, divided
• 1 cup tomato sauce
• 1 cup TACO BELL Thick & Chunky Salsa
• 1 pkg. (12 oz.) jumbo shell macaroni, cooked
• 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese

1. Heat oven to 350F.
2. Pour milk over crackers in large bowl; let stand 2 min.
3. or until crackers are softened.
4. Add meat, cottage cheese, tomatoes, egg and 1/3 cup cilantro; mix well.
5. Mix tomato sauce and salsa until blended; pour 1/2 cup into 13x9-inch baking dish sprayed with cooking spray.
6. Fill each pasta shell with 2 Tbsp.
7. meat mixture; place over sauce in prepared dish.
8. Top with remaining meat mixture and tomato sauce mixture; sprinkle with shredded cheese.
9. Cover.
10. Bake 30 min.
11. or until shells are heated through and shredded cheese is melted.
12. Sprinkle with remaining cilantro.

milk, crackers, lean ground beef, s, tomatoes, egg, fresh cilantro, tomato sauce, taco, jumbo shell macaroni, four cheese

Taken from www.kraftrecipes.com/recipes/taco-stuffed-pasta-shells-112903.aspx (may not work)