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Four-Cheese Stuffed Shells

 Four-Cheese Stuffed Shells
Our Test Kitchen came up with these satisfying shells, bursting with ricotta, Asiago, mozzarella and cottage cheese. Use your favorite brand of spaghetti sauce--meatless or not.
2 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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 at 350° for 25-30 minutes or until heated through.
  • Yield: 2 servings.
Nutritional Facts: 3 stuffed shells (prepared with reduced-fat ricotta cheese and 1% cottage cheese) equals 336 calories, 10 g fat (6 g saturated fat), 37 mg cholesterol, 893 mg sodium,

2 of 2

Four-Cheese Stuffed Shells (continued)

Nutritional Facts: 37 g carbohydrate, 4 g fiber, 24 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.