Posts Tagged ‘pasta’

Four-Cheese Stuffed Shells

Posted: June 8, 2020 in Recipes



  • 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


  • Preheat oven to 350°. 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 until heated through, 25-30 minutes.

Freeze option: Cool unbaked pasta shells; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in the center of 2 or 3 shells to read 165°.

Nutrition Facts

3 stuffed shells: 376 calories, 14g fat (9g saturated fat), 49mg cholesterol, 959mg sodium, 39g carbohydrate (13g sugars, 4g fiber), 25g protein.

shrimp_spegHave all of your ingredients prepared before turning on the stove because this fresh and delicious dish cooks quickly all in one skillet.

Difficulty: Easy

Hands-on: 10 minutes

Total: 10 minutes


Serves: 6
1½ lbs. peeled and deveined shrimp
¼ tsp. salt
⅛ tsp. ground black pepper
3 Tbsp. extra-virgin olive oil, divided
2 cloves garlic, peeled and minced
¼ tsp. crushed red pepper
3 Tbsp. butter
3 Tbsp. white wine
3 Tbsp. lemon juice
1 Tbsp. chopped fresh basil,
1 Tbsp. chopped fresh thyme,
1 pint cherry tomatoes, halved
1 lb. hot cooked spaghetti


Step 1

Season shrimp with salt and pepper.

Step 2

Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add shrimp; cook, stirring often, until pink, about 4–5 minutes. With a slotted spoon, remove shrimp. Add garlic, crushed red pepper, and butter to skillet; cook, stirring constantly, for 30 seconds, or until fragrant and shrimp is pink.

Step 3

Add wine, lemon juice, basil, and thyme; bring to a boil and simmer for 1 minute. Return shrimp to skillet with tomatoes and cooked pasta.

Step 4

Toss well and serve immediately.