Four-Cheese Stuffed Shells Recipe
Four-Cheese Stuffed Shells Recipe photo by Taste of Home

Four-Cheese Stuffed Shells Recipe

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These satisfying shells are bursting with ricotta, Asiago, mozzarella and cottage cheese. Use your favorite brand of spaghetti sauce—meatless or not. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 2 servings


  • 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

Nutritional Facts

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


  1. 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).
  2. 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.
  3. Cover and bake at 350° for 25-30 minutes or until heated through.
    Freeze option: Cool unbaked pasta shells; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in the center of 2 or 3 shells to read 165°.
    Yield: 2 servings.
Originally published as Four-Cheese Stuffed Shells in Cooking for 2 Spring 2008, p35

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Reviewed Oct. 24, 2015

"came out perfect! I was actually able to use 8 shells instead of 6.... we enjoyed it!"

Reviewed Jul. 23, 2014

"Delicious! Everyone in the house loved them, so we didn't have any leftovers!"

Reviewed May. 29, 2013

"Yummy and quick-prep."

Reviewed Jul. 29, 2012

"This was delicious and easy. Two out of three boys didn't care for the "green stuff" but the other one loved it. I cooked a whole box of pasta, tripled the recipe, threw the extra pasta I didn't have stuffing for back in to fininsh cooking. Saved some of the sauce (which I added meat to) and the other 2 were happy. This made leftovers for Sunday lunch for the ones who liked it. It was just as good the next day."

Reviewed Aug. 10, 2010

"This was delicious and easy."

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