Best Four Cheese Stuffed Shells Recipes

FOUR-CHEESE STUFFED SHELLS

Steps:

• 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: Cover and freeze unbaked casserole. 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°.

FOUR CHEESE STUFFED SHELLS #RAGU

Steps:

• Pre-heat oven to 400 degrees Fahrenheit.
• Cook shells in salted water according to directions on the package.
• Drain pasta and let cool.
• Pour 1/3 of pasta sauce in bottom of a 9 x 13 glass pan. Make sure pasta sauce evenly coats bottom of pan.
• Mix together 2 containers of ricotta cheese, 4 eggs, ¾ cup of finely shredded mozzarella cheese, ½ cup Feta cheese, ½ cup of Parmesan cheese and ¼ teaspoon of pepper.
• After pasta has cooled, use a large spoon to stuff shells with cheese mixture and place shells cheese side up on top of pasta sauce in pan.
• After pasta shells have been stuffed, cover with the remainder of pasta sauce.
• Top shells with 1 ¼ cup of mozzarella cheese, ½ cup of parmesan cheese and ½ cup of breadcrumbs.
• Bake 20-25 minutes or until cheese begins to turn brown. Serve and Enjoy!

FOUR-CHEESE STUFFED SHELLS WITH SMOKY MARINARA

Steps:

• 1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside. 2. Preheat oven to 375 degrees. 3. Coat 2 13x9 baking dishes with cooking spray. Set aside. 4. Place cottage cheese and ricotta cheese in a food processor. Process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients. 5. Spoon or pipe 1 tbsp cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, 3 cups Smoky Marinara, and 1/2 cup mozzarella in remaining prepared dish. 5. Cover with foil. Bake at 375 for 30 minutes or until thoroughly heated. TO FREEZE UNBAKED CASSEROLE: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy duty foil. Store for up to 2 months. TO PREPARE FROZEN CASSEROLE: Preheat oven to 375. Remove foil and reserve, reomve plastic wrap. Cover frozen casserole with foil and bake at 375 for 1 hour and 10 minutes or until shells are thoroughly heated.

FOUR CHEESE STUFFED SHELLS

Steps:

• 1. Preheat oven or broiler to 450 degrees F. 2. Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool. 3. Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine. 4. To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves 5. Pour a little sauce into the bottom of a shallow medium sized casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.