Stuffed Shells

Eight Cheese Stuffed Pasta Shells served on a plate







Total Cook Time


Ingredients for Eight-Cheese Stuffed Shells on a wooden countertop


  • 18 cooked jumbo pasta shells
  • 1 can (28 oz.) crushed tomatoes with added puree
  • 1 can (8 oz.) no-salt-added tomato sauce
  • 1 tsp. dried oregano
  • 1 (14 oz.) can artichoke hearts, drained and chopped
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
  • 1 cup Cache Valley® Shredded 6-Cheese Italian Cheese, divided
  • 1 cup feta cheese, crumbled
  • ½ cup part-skim ricotta cheese
  • 2 garlic cloves, minced
  • ¼ tsp. freshly ground black pepper


  • PREHEAT oven to 375° F.  
  • SPRAY a 9 x 13 baking dish with non-stick cooking spray.  
  • PREPARE shells according to package directions, drain, rinse and set aside.
  • COMBINE crushed tomatoes, tomato sauce and dried oregano in a large skillet or saucepan. Cook over medium heat for 5 minutes, stirring occasionally until sauce is heated and the flavors have blended. Remove from heat. Set aside.
  • COMBINE artichoke hearts, spinach, ½ cup of 6-Cheese Italian Cheese, feta cheese, ricotta, garlic and pepper in a medium bowl.  
  • DIVIDE cheese mixture into each pasta shell. Place stuffed shells in the prepared dish, open side up.
  • SPOON tomato mixture over shells. Sprinkle remaining ½ cup of 6-Cheese Italian Cheese over the top.
  • BAKE for 25 minutes or until the sauce bubbles and the shells are heated through.

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