Four Cheese Stuffed Shells

15 oz part skim ricotta

1 cup italian blend cheeses (the kind that comes in a bag)

3/4 cup parmesan

about 12 oz cottage cheese (I just buy the lb container and then eyeball it!)

1 lb jumbo shell pasta

2 1 lb jars of tomato sauce (or homemade)

1 cup mozzarella cheese

10 oz frozen spinach, defrosted and water pressed out

1 tsp sea salt

dash of freshly ground pepper

1/2 lb ground meat or chicken sausage, cut into chunks (optional but Ryan always asks for this!)

1. Boil the pasta in salted water. Drain and lay out shells on a wax paper lined kitchen counter. Let cool and make the filling.

2. In a large bowl, combine the ricotta, cottage cheese, italian cheese blend, parmesan, salt, pepper and spinach. Mix well.

3. Spoon about tbsp of cheese into each shell and lay each seam side up into a greased casserole dish. Pour sauce over the shells and sprinkle on the mozzarella cheese. ***If adding meat, I usually combine it in the sauce before pouring over the shells***

4. Bake covered at 375 for 30 minutes. Enjoy!

*Serves about 10, split into two casserole dishes


1 Comment

  • Reply
    June 2, 2009 at 5:54 am

    Have you ever tried freezing these? I’m thinking individual portions for quick “TV dinners”…

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