Five-Cheese Stuffed Shells |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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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. Ingredients:
20 uncooked jumbo pasta shells |
2 cups cooked chopped spinach |
1 cup (8 ounces) 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 jar (26 ounces) meatless spaghetti sauce |
Directions:
1. Cook pasta according to package directions; drain. In a large bowl, combine the next 11 ingredients; spoon into shells.
2. Arrange in a 13-in. x 9-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. Yield: 10 servings.
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