Crispy Topped Stuffed Shells

Recipe from Kraft Fresh Take

Recipe Time

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  • 1 jar (24oz.) spaghetti sauce
  • 1 large tomato, chopped
  • 1 container (15oz.) POLLY-O Original Ricotta Cheese
  • 1 pkg. (10oz.) frozen chopped spinach, thawed, well drained
  • 1 pkg. (6oz.) Fresh Take Italian Parmesan Recipe Cheese Breadcrumb Mix, mixed together
  • 1 teaspoon Italian seasoning
  • 20 cooked jumbo pasta shells


  1. Heat oven to 400ºF
  2. Mix sauce and tomatoes
  3. Spoon Half into 13x9-inch baking dish
  4. Combine ricotta, spinach, 1 cup Fresh Take and seasoning
  5. Spoon into shells
  6. Place over sauce in dish
  7. Top with remaining sauce and cover
  8. Bake for 10 minutes
  9. Top with remaining Fresh Take
  10. Bake, uncovered, for 15 minutes or until heated through
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