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5 Cheese Stuffed Shells
5 Cheese Stuffed Shells

5 Cheese Stuffed Shells

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
3/4 cup Kraft Grated Parmesan and Romano Cheese
3/4 cup shredded asiago cheese
1 large tub (20 oz.) ricotta cheese
1 1/2 cups shredded fresh mozzarella cheese (you can shred this yourself), divided
2 tablespoons Italian seasoning
1 box large shells
1 large jar of spaghetti sauce (I prefer Prego original)
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Let's Make It
Begin by putting water on to boil for your shells, and preheating your oven to 400 degrees F.
Mix all your cheeses in a large mixing bowl but leave 1/4 cup of mozzarella to sprinkle on top at the end. Add Italian seasoning to the cheeses and mix.
When your water comes to a boil, add the shells and allow to cook only partially (about 6-7 minutes). Scoop shells out of the water (draining may cause them to rip) and allow to cool.
Spread a thin layer of spaghetti sauce on the bottom of a large (9x11 inch) casserole. Scoop cheese mix into shells with a spoon (this may get messy, you may prefer to use a pastry bag to squeeze the cheeses into the shells). Place each stuffed shell in the casserole dish open side up. When you have finished stuffing the shells, pour your remaining spaghetti sauce on top and spread so each shell is covered.
Bake for 35-40 minutes (until bubbly). Sprinkle remaining mozzarella cheese on top and allow to melt before serving. Enjoy :)
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