Cheesy Stuffed Shells

1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped
1 container (16 oz) BREAKSTONE’S or KNUDSEN Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen choppen spinach, thawed, well drained
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
HEAT oven to 400 degrees F. Mix sauce and tomatoes; spoon 1/2 into 13 X 9-inch bakiing dish.
MIX cottage cheese, spinach, 1/2 cup mozzarella cheese, Parmesan cheese and seasoning; spoon into shells. Place in dish; top with remaining sauce mixture. Cover with foil.
BAKE 25 min. or until heated through. Top with remaining cheese. Bake, uncovered, 2 min. or until cheese is melted.shells

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