Stuffed Shells
fromtasteofhome.comwww.tasteofhome.com/recipes/four-cheese-stuffed-shells?srsltid=AfmBOoo7NPWd0cnQHjTv7vjiY0YS6rOxATCaKCLps90e8fgbGlkvbp3M
This stuffed shells recipe includes a savory, creamy filling of four cheeses and spinach. Topped with rich tomato sauce, it's an easy vegetarian main dish the whole family will gobble up.
Ingredients
Instructions
Preheat the oven to 350°F. Cook the pasta according to package directions. Editor's Tip: Boil the shells only until they're al dente. They will cook a bit more in the oven and will be easier to stuff if they're not completely soft.
Meanwhile, in a small bowl, combine 1/4 cup mozzarella cheese, Asiago cheese, ricotta cheese, cottage cheese, chives and 1/2 cup spinach. Editor's Tip: You won't use all the spinach here, so save the leftovers for other recipes with frozen spinach.
Spread 1/2 cup spaghetti sauce into a shallow 1-1/2-quart baking dish coated with cooking spray. Drain the pasta, and stuff each shell with the cheese mixture. Arrange the shells in the dish. Top the shells with the remaining spaghetti sauce and mozzarella.
Cover the dish and bake until the shells are heated through, 25 to 30 minutes.
Nutrition
- Calories
- 376 calories
- Fat Content
- 14g fat (9g saturated fat)
- Cholesterol Content
- 49mg cholesterol
- Sodium Content
- 959mg sodium
- Carbohydrate Content
- 39g carbohydrate (13g sugars
- Fiber Content
- 4g fiber)
- Protein Content
- 25g protein.
