Four-Cheese Stuffed Shells with Smoky Marinara

Four-Cheese Stuffed Shells with Smoky Marinara
Photo by Photography: Randy Mayor


  • 1 pound jumbo shell pasta (40 shells)
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • ¼ teaspoon black pepper
  • 1 (12-ounce) carton 1% low-fat cottage cheese
  • 1 cup (4 ounces) shredded Asiago cheese
  • Cooking spray
  • ¼ teaspoon salt
  • + 6 more ingredients
    • 2 tablespoons chopped fresh parsley
    • 1 (15-ounce) carton ricotta cheese
    • ¾ cup (3 ounces) grated fresh Parmesan cheese
    • 2 tablespoons chopped fresh chives
    • 6 cups Smoky Marinara
    • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Cook pasta according to package directions, omitting salt and fat. Drain and set aside. Preheat oven to 375°. Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside. Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago...

View full recipe at My Recipes


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