Stuffed Shells

Name: Stuffed Shells
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Europe, Italian
Ingredients: 6 uncooked jumbo pasta shells; 1/2 cup shredded part-skim mozzarella cheese, divided; 1/4 cup shredded Asiago cheese; 1/4 cup ricotta cheese; 1/4 cup 4% cottage cheese; 1 tablespoon minced chives; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 cup meatless spaghetti sauce

Total Time Prep: 20 min. Bake: 25 min.

Yield 2 servings

Test Kitchen Approved

This stuffed shells recipe includes a savory, creamy filling of four cheeses and spinach. Topped with rich tomato sauce, it's an easy vegetarian main dish the whole family will gobble up.

Ingredients

6 uncooked jumbo pasta shells
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup shredded Asiago cheese
1/4 cup ricotta cheese
1/4 cup 4% cottage cheese
1 tablespoon minced chives
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup meatless spaghetti sauce

Directions

Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a small bowl, combine 1/4 cup mozzarella cheese, Asiago cheese, ricotta cheese, cottage cheese, chives and 1/2 cup spinach (save the remaining spinach for another use).
Spread 1/2 cup spaghetti sauce into a shallow 1-1/2-qt. baking dish coated with cooking spray. Drain pasta; stuff with cheese mixture. Arrange in prepared dish. Top with remaining spaghetti sauce and mozzarella.
Cover and bake until heated through, 25-30 minutes.

Nutrition Facts

3 stuffed shells: 376 calories, 14g fat (9g saturated fat), 49mg cholesterol, 959mg sodium, 39g carbohydrate (13g sugars, 4g fiber), 25g protein.

More cheese, please! You'll get your fill from saucy jumbo pasta shells loaded with four kinds—mozzarella, Asiago, ricotta and cottage cheese. Do the prep work, and then freeze according to the recipe directions to have a ready-to-bake meal for a future busy night. —Taste of Home Test Kitchen

Recipe Creator