Four-Cheese Stuffed Shells Servings: 8 Ingredients: 12-oz. box jumbo shells pasta 15-oz. container

Four-Cheese Stuffed Shells

Servings: 8

Ingredients:

• 12-oz. box jumbo shells pasta
• 15-oz. container ricotta cheese
• 1 cup Muenster cheese, shredded
• ½ cup grated Parmesan cheese
• ½ cup Asiago medium cheese, shredded
• ½ cup flat-leaf parsley, finely chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 28-oz. jar spaghetti sauce
• 1 cup Muenster cheese, shredded
• ¼ cup grated Parmesan cheese

Directions:

1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside.  Cook the jumbo shells in boiling water 2-3 minutes short of package directions. Drain and rinse.

2. In a medium bowl, combine the ricotta cheese, 1 cup of Muenster cheese, ½ cup grated Parmesan cheese, Asiago cheese, parsley, salt and pepper. Mix well. Stuff a spoonful of the cheese mixture into each cooked shell. Place the stuffed shells cheese-side-up into the prepared baking dish. 

3. Evenly pour the spaghetti sauce over the stuffed shells. Top with 1 cup of shredded Muenster cheese and ¼ cup grated Parmesan cheese. Bake in the preheated oven for 50 minutes. Serve warm with garlic bread and green salad.