Ingredients

The following ingredients have 7 Servings
  • 21 jumbo pasta shells
  • 1 lb. hot Italian sausage
  • 1 container (15 oz.) POLLY-O Original Ricotta Cheese
  • 1 pkg. (10 oz.) frozen spinach, thawed, well drained
  • 1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
  • 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Instruction

  • Heat oven to 400º F.
  • Cook pasta shells as directed on package, omitting salt.
  • Meanwhile, brown sausage in large skillet on medium heat; drain. Combine ricotta and spinach.
  • Spread pasta sauce onto bottom of 13x9-inch baking dish. Drain shells. Fill shells evenly with sausage; cover with ricotta mixture, using about 1-1/2 Tbsp. for each shell. Place shells over sauce in baking dish. Cover.
  • Bake 25 min. or until heated through. Top with mozzarella; bake, uncovered, 5 min. or until melted.