Recipe: Pasta Shells Stuffed with Four Cheeses

PASTA SHELLS STUFFED WITH CHEESES

1 (10 ounce) package frozen spinach
1 (15 ounce) container part skim milk Ricotta cheese
1 cup shredded Monterey jack cheese
1/2 cup grated Parmesan cheese
2 cups shredded part skim milk mozzarella cheese, divided use
2 eggs, beaten
1 dash salt
1 dash ground black pepper
1/2 pound jumbo pasta shells, uncooked
1 (28 to 30 ounce) jar Marinara sauce
Dash ground nutmeg (optional)

Thaw the spinach, chop, and drain very well; set aside.

Combine the ricotta, Jack cheese, Parmesan and 1 cup of the mozzarella. Add the beaten eggs, spinach, salt and pepper. Add the dash of nutmeg if using. Set aside.

Cook pasta according to the package and drain well; cool.

Place enough sauce in a pan to just cover bottom. Use a pan large enough to hold the filled shells in one layer.

Fill the drained and cooled pasta shells with the cheese mixture. Place the shells in a single layer in the pan. Pour remaining sauce evenly over shells; sprinkle the remaining 1/2 cup mozzarella cheese over top of shells.

Bake in preheated 350 degree F oven for about 30 minutes.

Makes 8 servings
Source: Jo Anne Merrill
Recipes for Stuffed Shells
Manicotti Recipes
Ravioli Recipes
Lasagna Recipes