Four Cheese Stuffed Shells

Four Cheese Stuffed Shells

Four Cheese Stuffed Shells

Make-Ahead Time up to 1 day before serving

Final Prep and Cook Time 30 minutes


Makes 4 servings (12 shells)


12 uncooked jumbo pasta shells
1 container (15 ounces) low-fat ricotta cheese
1 cup (4 ounces) shredded provolone cheese
1/4 cup (1 ounce) grated Parmesan cheese
1 egg
1/4 cup chopped fresh parsley
1 teaspoon dried basil
1/4 teaspoon minced dried garlic
Dash salt and black pepper
1-1/2 cups chunky spaghetti sauce, divided
1/2 cup (2 ounces) shredded mozzarella cheese


  1. Cook shells according to package directions, cooking only 10 to 12 minutes. Rinse, drain and set aside.
  2. Combine ricotta cheese, provolone cheese, Parmesan cheese, egg, parsley, basil, garlic, salt and pepper in medium bowl. Stir until well mixed.
  3. Spread 1/2 cup spaghetti sauce on bottom of 8-inch square glass baking dish.* Fill shells with ricotta mixture; place in prepared dish. Spread remaining 1 cup spaghetti sauce over shells. Cover tightly with plastic wrap. Refrigerate overnight.
  4. To complete recipe, loosen plastic wrap from one side of dish. Microwave on HIGH 5 minutes. Microwave at MEDIUM (50%) 14 to 16 minutes longer or until sauce bubbles, rotating dish halfway through cooking time. Remove from oven. Sprinkle mozzarella cheese over top. Microwave on HIGH 1 to 2 minutes or until cheese is melted. Serve immediately.

Conventional Directions

To bake stuffed shells in conventional oven, preheat oven to 350°F. Bake, covered, 30 minutes. Uncover and continue baking 15 to 20 minutes longer or until sauce bubbles. Remove from oven and sprinkle with mozzarella cheese. Return to oven 1 to 2 minutes or until cheese is melted. Serve immediately.

Serving Suggestion

Serve with heated soft breadsticks, fresh fruit salad, ice cream and cookies.

Nutritional Information

Calories 609
Total Fat 20 g
Cholesterol 89 mg
Carbohydrate 69 g
Protein 36 g
Sodium 1244 mg

Dietary Exchange

Starch 4
Vegetable 2
Meat 3
Fat 2

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