Cheesy Stuffed Shell Casserole

• 24 jumbo pasta shells
• 1 jar (24 oz.) light spaghetti sauce
• 2 large carrots, shredded (about 1 cup)
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1 egg white
• 1 tsp. dried basil leaves

1. Heat oven to 375F.
2. Cook pasta as directed on package, omitting salt; drain.
3. Rinse with cold water; drain well.
4. Combine spaghetti sauce and carrots; spread 1/2 cup onto bottom of 13x9-inch baking dish.
5. Mix cottage cheese, 1/2 cup mozzarella, Parmesan, egg white and basil until blended; spoon into shells.
6. Place over sauce in baking dish; top with remaining spaghetti sauce mixture.
7. Cover.
8. Bake 25 min.
9. or until heated through.
10. Top with remaining mozzarella; bake 2 min.
11. or until melted.

pasta shells, light spaghetti sauce, carrots, s, milk, parmesan cheese, egg, basil

Taken from www.kraftrecipes.com/recipes/cheesy-stuffed-shell-casserole-154760.aspx (may not work)