Pasta Stuffed With Five Cheeses Recipe

Name: Pasta Stuffed With Five Cheeses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces jumbo pasta shells; 1 (8 ounce) package cream cheese, softened; 1 cup low fat cottage cheese; 1 cup shredded mozzarella cheese; 1 egg, beaten; ¼ cup grated parmesan cheese or ¼ cup romano cheese; 2 tablespoons chopped fresh parsley; 2 teaspoons dried basil; 1 teaspoon dried oregano; ½ teaspoon dried thyme; ¼ teaspoon grated fresh lemon rind; 1 -2 pinch ground nutmeg; 1 (14 1/2 ounce) can stewed tomatoes, undrained; 1 (8 ounce) can tomato sauce; 1 cup white wine; 1 (8 ounce) can sliced mushrooms, drained; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 2 cloves garlic, minced; parsley sprig

Servings: persons

8 ounces jumbo pasta shells
1 (8 ounce) package cream cheese, softened
1 cup low fat cottage cheese
1 cup shredded mozzarella cheese
1 egg, beaten
¼ cup grated parmesan cheese or ¼ cup romano cheese
2 tablespoons chopped fresh parsley
2 teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon grated fresh lemon rind
1 -2 pinch ground nutmeg
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (8 ounce) can tomato sauce
1 cup white wine
1 (8 ounce) can sliced mushrooms, drained
1 teaspoon dried oregano
1 teaspoon dried thyme
2 cloves garlic, minced
parsley sprig

1
Prepare pasta shells by following the package directions; drain and set aside.
2
In a mixing bowl, mix together the cream cheese, and next 10 ingredients; season to taste with salt and pepper if desired.
3
Stuff cheese mixture into shells.
4
Place stuffed shells in a 12x8 inch baking dish that has been sprayed with non-stick cooking spray.
5
Cover and bake at 350 for 25 minutes or until well heated.
6
Puree tomatoes and their juices using an electric blender.
7
Add puree, tomato sauce, wine, mushrooms, oregano, thyme, and garlic to a saucepan.
8
Bring to a simmer and cook 25 minutes, stirring frequently, until sauce is thickened; seaon with salt and pepper and more herbs if desired.
9
To serve: spoon sauce onto individual plates; top with pasta shells.
10
Garnish with parsley sprig.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 8 ounces jumbo pasta shells, 1 (8 ounce) package cream cheese, softened, 1 cup low fat cottage cheese, 1 cup shredded mozzarella cheese, and more.

Yes, Pasta Stuffed With Five Cheeses falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Stuffed With Five Cheeses

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions