Wednesday, January 2, 2013

Four-Cheese Stuffed Shells with Ricotta, Asiago, Mozzarella & Cottage Cheese

Satisfying four-cheese stuffed shells, bursting with ricotta, Asiago, mozzarella and cottage cheese. Use your favorite brand of spaghetti sauce--meatless or not.


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

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).
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.
Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 2 servings.

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