Five-Cheese Stuffed Shells Recipe
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Five-Cheese Stuffed Shells

By: Wendy Lee Guerin  
"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.'"

Rating: This weblink has been rated 15 times with an average star rating of 4.6 Read Reviews (12)

Rate/Review | 515 people have saved this

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 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 egg, lightly beaten
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 (26 ounce) jar meatless spaghetti sauce

Directions

  1. Cook pasta according to package directions; drain. In a large bowl, combine the next 11 ingredients; spoon into shells. Arrange in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Pour spaghetti sauce over all. Cover and bake at 350 degrees F for 40-45 minutes or until heated through.

Footnotes

  • Nutritional Analysis: One serving (2 stuffed shells) equals 226 calories, 8 g fat (4 g saturated fat), 42 mg cholesterol, 849 mg sodium, 24 g carbohydrate, 1 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 vegetable, 1 starch.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2007 by Scotdog Supporting Member (Click to learn more about Supporting Membership)
Very good. I am the only one in my family who will eat spinach so I substituted a little... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2008 by Plain Jane 
This dish received rave reviews from my dinner guests and was so easy to make. Even better, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2007 by Amanda 
This recipe was very, very good. My only suggestion would be to cut back on the spinach just... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2008 by Jessica 
Based on other reviews, I used one package of frozen chopped spinach, all ricotta cheese and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2009 by hunnypi 
This was awesome. I used a little blanched broccoli instead of spinach and romano instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2008 by GINGERLY88 
I liked it. Substituted all ricotta for the cottage cheese because I hate it. Followed the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2009 by atjsmith 
I live on a small Marine Corps Base in Japan and the small commissary didn't have ricotta... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by BarbaraK 
I thought this was a lot of work and didn't have amazing taste or texture. I was the only one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2009 by LP1983 
I omitted the spinach, cause neither I or my boyfriend really like it. We also used ricotta... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2009 by Jade 
ok only changed a few things. I did not add the egg (i hate cooking with eggs) it did make my... MORE

 
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