Four-Cheese Stuffed Shells with Marinara Sauce

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 414.4
  • Total Fat: 15.1 g
  • Cholesterol: 45.1 mg
  • Sodium: 816.3 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 3.7 g
  • Protein: 26.7 g

View full nutritional breakdown of Four-Cheese Stuffed Shells with Marinara Sauce calories by ingredient
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Number of Servings: 10


    1 pound jumbo shell pasta (40 shells)
    Cooking spray
    2 (15-ounce) carton ricotta cheese
    1 cup (4 ounces) shredded Asiago cheese
    3/4 cup (3 ounces) grated fresh Parmesan cheese $
    2 tablespoons chopped fresh chives
    2 tablespoons chopped fresh parsley
    1/4 teaspoon black pepper
    1/4 teaspoon salt
    1 (10-ounce) package frozen chopped spinach, thawed and drained
    6 cups Smoky Marinara
    1 cup (4 ounces) shredded part-skim mozzarella cheese, divided


Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
Preheat oven to 375.
Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.
Combine ricotta cheese, Asiago, and next 6 ingredients (Asiago through spinach).
Spoon or pipe 1 tablespoon 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, Smoky Marinara, and mozzarella in remaining prepared dish.
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 in freezer for up to 2 months.
To prepare frozen unbaked casserole: Preheat oven to 375. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375 for 1 hour and 10 minutes or until the shells are thoroughly heated.

Serving Size: Makes 2 casseroles, 5 servings per dish (about 4 stuffed shells with 1/2c sauce)

Number of Servings: 10

Recipe submitted by SparkPeople user TRACY41236.

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