4-Cheese Italian Stuffed Shells Recipe

Author: Kelly the Kitchen Kop

1 box jumbo pasta shells — one box is plenty. It makes a lot.
2 batches of my homemade yogurt cheese. (Or 2 boxes of regular cream cheese.) Often I'll also add in some garlic Boursin cheese, and maybe some small-curd cottage cheese, too. You can't screw this up!
2 handfuls spinach (I used what was in our garden), chopped
1 Tablespoon or more of various herbs, like parsley, oregano, basil, and thyme. Either chop it up, or I tore everything into small pieces.
4 garlic cloves and another 1/2 teaspoon of garlic powder, just because I love it. Kent thought it was a bit heavy on the garlic, he’s a garlic wimp, though.
1 1/2 teaspoon sea salt
1/4 teaspoon pepper
1 1/2 jars of your favorite organic marinara, about 20 ounces
Shredded parmesan to sprinkle inside and on top of the shells
Mozzarella, parmesan, or your favorite cheese for the top

Start by boiling and draining the shells and setting aside to cool. Mix your cheeses, spinach, herbs, garlic, sea salt, pepper and spoon it into cooked, jumbo pasta shells.
Set them into a buttered 11 x 14 stainless steel or glass baking dish. (Avoid aluminum or Teflon whenever you can.) Pour the jars of your favorite pasta sauce over the top, or use your own if you’re lucky enough to have some put up from last summer. Sprinkle shredded cheese on top. I already had some mozzarella, cheddar and Parmesan shredded, so that’s what I used.
Bake at 375* for about a half hour, or until it’s bubbly and the cheese is golden brown.