Thursday, July 2, 2009

Cheesy Stuffed Shells

I really enjoyed this meal. It wasn’t too difficult to make {it would be especially easy if you actually just cooked the pasta al dente so it’s not too soft. I had a lot of shells that were too soft and didn’t hold up very well while I filled them – I wasn’t paying attention while they cooked!} and it tastes very yummy! I did forget to put in the spinach but I’m sure it would taste wonderful with spinach as well.

Cheesy Stuffed Shells

24 uncooked jumbo pasta shells
3 cups shredded mozzarella cheese, divided {This is the only kind of cheese I used; I didn’t add the asiago.}
1 cup shredded asiago cheese
1 cup ricotta cheese
1 cup cottage cheese {I only used cottage cheese – I actually cut the recipe in half and just used a whole cup of cottage cheese. Saved me money and tasted just fine.}
4 tablespoons minced chives
1 10-ounce package frozen chopped spinach, thawed and squeezed dry {I imagine you could also use fresh spinach if washed and then added in the same way the frozen spinach would be}.
4 cups meatless spaghetti sauce, divided

Preheat oven to 350 degrees. Cook pasta according to package directions. In a small bowl, combine half the mozzarella cheese, asiago cheese, ricotta cheese, cottage cheese, chives, and 1 cup of the spinach. (Save remaining spinach for other uses.) Spread 2 cups of the spaghetti sauce into a shallow 9×13-inch glass baking dish coated with cooking spray. Drain pasta; stuff shells with cheese mixture and arrange in baking dish.

Top with remaining spaghetti sauce and mozzarella. Bake 30 minutes.

Serves 4 to 6.
Deseret Book, 2008; Photo by Ned Horton.

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