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Four-Cheese Stuffed Shells

9 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 25 min.

Makes

2 servings

Updated: Sep. 13, 2023
More cheese, please! You'll get your fill from saucy jumbo pasta shells loaded with four kinds—mozzarella, Asiago, ricotta and cottage cheese. Do the prep work, and then freeze according to the recipe directions to have a ready-to-bake meal for a future busy night. —Taste of Home Test Kitchen
Four-Cheese Stuffed Shells
Four-Cheese Stuffed Shells Recipe photo by Taste of Home
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Ingredients

  • 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

Directions

  1. Preheat oven to 350°. 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 until heated through, 25-30 minutes.

Can you freeze Four-Cheese Stuffed Shells?

Cover and freeze unbaked casserole. 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°.

Nutrition Facts

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

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