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Four-Cheese Stuffed Shells Recipe

Four-Cheese Stuffed Shells Recipe

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. YIELD: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


  • 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. 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, 37 g carbohydrate, 4 g fiber, 24 g protein.