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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.'"

Rate/Review | Read Reviews (16)

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

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

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.