Dress up a bag of frozen stuffed shells with a creamy piquillo pepper sauce made with bouillon, black pepper and cream cheese.
What You Need
Original recipe yields 8 servings
4 canned piquillo pepper s
1 cup of evaporated milk
1 cube of chicken bouillon
1 teaspoon of ground black pepper
1 teaspoon of garlic powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 bag (12 oz.) frozen stuffed shells (8 stuffed shells)
2 cups of KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
2 cups of fresh spinach for serving, divided
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Let's Make It
Heat oven to 375°F.
Start by preparing the piquillo pepper creamy sauce by placing the peppers inside the blender along with the evaporated milk, the chicken bouillon, the black pepper, the garlic powder and the PHILADELPHIA Cream Cheese. Blend all ingredients until sauce is smooth.
To cook the stuffed shells use a medium size baking dish preferably with a lid. Add some of the sauce to the baking dish and then place frozen stuffed shells side by side. Cover the shells with the rest of the creamy sauce and top with the KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA.
Cook covered in the oven for 25 minutes. Then uncover the dish and broil for 5 minutes until cheese is golden brown (melted). Serve the stuffed shells over a bed of fresh spinach.
Do not defrost the stuffed shells before cooking. The sauce you can prepare a day in advance to save time. Make sure to serve this dish hot.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings (1 stuffed shell per person)
* 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.