Four-Cheese Stuffed Shells |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Our Test Kitchen came up with these satisfying shells, bursting with ricotta, Asiago, mozzarella and cottage cheese. Use your favorite brand of spaghetti sauce-meatless or not. 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. 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 at 350° for 25-30 minutes or until heated through. Yield: 2 servings.
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