Poblano-Stuffed Pasta Shells

• 1/4 cup KRAFT Zesty Italian Dressing
• 1/2 lb. sliced fresh mushrooms
• 1 small onion, chopped
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
• 4 roasted poblano chiles, peeled, seeded and chopped
• 1 can (11 oz.) corn, drained
• 10 round buttery crackers, crushed
• 1 egg, beaten
• 1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
• 1 pkg. (12 oz.) jumbo pasta shells, cooked
• 1/2 cup milk
• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

1. Heat oven to 350F.
2. Heat dressing in large skillet on medium heat.
3. Add mushrooms and onions; cook and stir 8 to 10 min.
4. or until onions are crisp-tender.
5. Stir in cottage cheese, chiles, corn, cracker crumbs, egg and 3/4 cup shredded cheese.
6. Spoon vegetable mixture into pasta shells.
7. Place in 13x9-inch baking dish sprayed with cooking spray.
8. Spoon any remaining vegetable mixture over shells in dish.
9. Whisk cream cheese spread and milk until blended; pour over shells.
10. Sprinkle with remaining shredded cheese.
11. Cover.
12. Bake 30 min.
13. or until shredded cheese is melted and shells are heated through.

italian dressing, mushrooms, onion, s, poblano chiles, corn, buttery crackers, egg, cheeses, jumbo pasta shells, milk, philadelphia

Taken from www.kraftrecipes.com/recipes/poblano-stuffed-pasta-shells-181500.aspx (may not work)