Butternut Squash and Fennel Sausage Shells - Kraft

Butternut Squash and Fennel Sausage Shells - Kraft

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

48 minutes

Yields

5

Directions

  1. Heat oven to 400°F
  2. Cook pasta shells as directed on package, omitting salt
  3. Meanwhile, toast fennel seeds in medium non-stick pan until fragrant, about 10 sec. Add sausage, onion, garlic, and thyme, cook until meat is browned, about 8 min. Remove from heat. Add cottage cheese and squash; mix well
  4. Drain shells; stuff with meat mixture. Spread alfredo sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with shells and mozzarella cheese, cover
  5. Bake 25 min. or until heated through
  6. Remove foil and broil on HIGH until cheese is golden brown
  7. Let stand 5 min. before serving

Ingredients

  • 20 1 jumbo shells, uncooked
  • 1 1/2 tsp 1 fennel seed
  • 1/2 lb 1 Italian sausage
  • 1/3 cup 1 finely chopped onion
  • 2 tsp 1 minced garlic
  • 1 tsp 1 dried thyme
  • 1 1 16 oz. container BREAKSTONE’S Cottage Cheese
  • 1 cup 1 frozen butternut squash, thawed
  • 1 1 15 oz. jar alfredo sauce
  • 1 cup 1 KRAFT Shredded Mozzarella Cheese