Easy Four Cheese Stuffed Pasta Shells recipe inspired by the Skagit Valley in Washington State

This easy Four Cheese Stuffed Pasta Shells recipe was inspired by Samish Bay Cheese farm located in the fertile Skagit Valley of Washington State.

Samish Bay Cheese, located in the Skagit Valley of Washington, is a family-owned artisan cheese maker, operated by Suzanne and Roger Wechsler. They produce small-batch, organic cheeses using milk from their mixed herd of Milking Shorthorns, supplemented by organic milk from nearby Mesman Farm.

Their cheeses are handcrafted using traditional methods without shortcuts, ensuring high-quality flavors and textures. Cheeses made here are ripened naturally with emphasis on development of characteristic flavor. The Skagit Valley’s fertile, grass-green fields provide the perfect environment for organic farming, free from hormones or antibiotics.

The farmstead is situated near picturesque Samish Bay, below Mount Blanchard and the Chuckanut Mountains, in an area ideal for raising cows with plenty of outdoor access.

The good news is, you don’t need to travel to the Skagit Valley to experience the distinct flavors of Northwest Washington. You can order Samish Bay Cheese products straight to your doorstep. Enjoy their certified organic artisinal cheeses without the extra cost of travel!

Cheese varieties used in this recipe

Cheese varieties used in this recipe include Samish Bay Farmers Cheese, Samish Bay Vache, Samish Bay Natural Rind Gouda, and Samish Bay Fresh Mozzarella. These four cheeses blended together create a light and fluffy texture for the stuffing needed for pasta shells.

• The Samish Bay Farmers Cheese is un-pressed and a little bit like a moist cottage cheese; soft and light in flavor. It is also available with chives which you can use instead of the plain Farmers Cheese. If you are unable to order it online, you can replace it with ricotta.

• Their Vache cheese is a rich creamy, spreadable cheese with a little tartness. It can be substituted for cream cheese or even goat chevre.

• This recipe also calls for Natural Rind Gouda, which is air-dried to develop a hard, dense, edible rind. It is aged from about two to six months. You could substitute this with a Parmigiano cheese or any other cheese that is dry and grates easily.

• Lastly, you’ll need to order Samish Bay Mozzarella which is sold in a brine with whey to ensure a texture that is delicate, soft, and moist.

How to prepare this Four Cheese Stuffed Pasta Shells recipe – it’s quicky and easy!

First, cook the jumbo pasta shells according to the package directions. Don’t overcook them since they will be going in the oven to cook further. You want them to be al dente!

While the pasta shells are cooking, it’s time to prepare the cheese mixture. Combine all of the four cheeses together, but set aside half of the mozzarella for later. The remaining half will be used to top pasta shells before they are placed in the oven.

Once the pasta shells are cooked, drain them and pat dry. Then use a teaspoon to stuff pasta shells with the cheese mixture. Use a heaping teaspoon to make as cheesey as possible!

Next, pour half of a 32 ounce jar of pasta sauce into a 9″x 13″ baking dish. Then arrange pasta shells in the sauce with the open side facing up. Pour the remaining sauce on top, followed by the mozzarella cheese that was set aside.

Bake covered in the oven at 400 degrees for 30 minutes.