Cheesy Stuffed Shell Casserole

• 24 jumbo pasta shells, uncooked
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 2 large carrots, shredded (about 1 cup)
• 1 container (500 g) low fat cottage cheese
• 1-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
• 1/4 cup Kraft 100% Parmesan Light Grated Cheese
• 1 egg white, lightly beaten
• 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 pasta sauce and carrots; spread 1/2 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray.
5. Mix cottage cheese, 1/2 cup mozzarella, Parmesan, egg white and basil until blended; spoon into pasta shells.
6. Place over sauce in baking dish; top with remaining pasta sauce mixture.
7. Cover.
8. Bake 25 min.
9. or until heated through.
10. Top with remaining mozzarella; bake, uncovered, 2 min.
11. or until melted.

pasta shells, pasta sauce, carrots, barrel, cheese, egg, basil

Taken from www.kraftrecipes.com/recipes/cheesy-stuffed-shell-casserole-189931.aspx (may not work)