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Five-Cheese Stuffed Shells

 Five-Cheese Stuffed Shells
These yummy stuffed pasta shells will make any luncheon special, assures Wendy Lee Guerin of Fridley, Minnesota. "I experimented with various cheeses, herbs and spices until I found that just-right blend. Try adding chopped walnuts for extra protein and a little crunch."
10 ServingsPrep: 15 min. Bake: 40 min.


  • 20 uncooked jumbo pasta shells
  • 2 cups cooked chopped spinach
  • 1 cup (8 ounces) fat-free cottage cheese
  • 1 cup part-skim ricotta cheese
  • 4 slices reduced-fat provolone cheese, finely chopped
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded Romano cheese
  • 1 egg, lightly beaten
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 jar (26 ounces) meatless spaghetti sauce


  • Cook pasta according to package directions; drain. In a large bowl,
  • combine the next 11 ingredients; spoon into shells.
  • Arrange in a 13-in. x 9-in. baking dish coated with cooking spray.
  • Pour spaghetti sauce over all. Cover and bake at 350° for 40-45
  • minutes or until heated through. Yield: 10 servings.
Nutritional Facts: One serving (2 stuffed shells) equals 226 calories, 8 g fat (4 g saturated fat), 42 mg cholesterol, 849 mg sodium, 24 g carbohydrate, 1 g fiber,

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Five-Cheese Stuffed Shells (continued)

Nutritional Facts: 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 vegetable, 1 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.