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Five-Cheese Stuffed Shells

Total Time

Prep: 15 min. Bake: 40 min.


10 servings

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."


  • 20 uncooked jumbo pasta shells
  • 2 cups cooked chopped spinach
  • 1 cup 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 large egg, lightly beaten
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 jar (26 ounces) meatless spaghetti sauce


  1. Cook pasta according to package directions; drain. In a large bowl, combine the next 11 ingredients; spoon into shells.
  2. Arrange in a 13x9-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.

Nutrition Facts

2 each: 226 calories, 8g fat (4g saturated fat), 42mg cholesterol, 849mg sodium, 24g carbohydrate (0 sugars, 1g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 vegetable, 1 starch.

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