1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
18 cooked jumbo pasta shells
1 large tomato, chopped
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Let's Make It
Heat oven to 400°F.
Pour half the sauce into 13x9-inch baking dish.
Mix coating mix, shredded cheese, Parmesan and seasonings until blended.
Combine ricotta, spinach and 1 cup shredded cheese mixture; spoon into shells. Place over sauce in dish; top with tomatoes and remaining sauce. Cover.
Bake 10 min. Top with remaining shredded cheese mixture; bake, uncovered, 15 min. or until heated through.
Serve with a mixed green salad.
We really love this recipe which was originally developed using our recently discontinued FRESH TAKE Cheese Bread Crumb Mix. We revised it to use KRAFT Shredded Cheese, SHAKE 'N BAKE Coating Mix and seasonings. Our Kraft Kitchens team has developed substitutions for the entire FRESH TAKE lineup so that you can continue to enjoy the great taste of these products. Click here for our Italian Parmesan substitution guide. Give it a try!
Spray foil with cooking spray before using to cover casserole to prevent sticking.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 40g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.