FOUR-CHEESE STUFFED SHELLS WITH SMOKY MARINARA

FOUR-CHEESE STUFFED SHELLS WITH SMOKY MARINARA image

Yield 5 servings per dish

Number Of Ingredients 13

1 lb uncooked jumbo shell pasta (40 shells)
Cooking spray
1 12 oz carton 1% low fat cottage cheese
1 15 oz carton ricotta cheese
1 cup shredded Asiago Cheese
3/4 cup fresh grated Parmesan cheese
2 tbsp chopped fresh chives
2 tbsp chopped fresh parsley
1/4 tsp black pepper
1/4 tsp salt
1 package frozen chopped spinach, thawed, drained, squeezed dry
6 cups Smoky Marinara, divided
1 cup part skim mozzarella cheese, divided

Steps:

1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside. 2. Preheat oven to 375 degrees. 3. Coat 2 13x9 baking dishes with cooking spray. Set aside. 4. Place cottage cheese and ricotta cheese in a food processor. Process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients. 5. Spoon or pipe 1 tbsp cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, 3 cups Smoky Marinara, and 1/2 cup mozzarella in remaining prepared dish. 5. Cover with foil. Bake at 375 for 30 minutes or until thoroughly heated. TO FREEZE UNBAKED CASSEROLE: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy duty foil. Store for up to 2 months. TO PREPARE FROZEN CASSEROLE: Preheat oven to 375. Remove foil and reserve, reomve plastic wrap. Cover frozen casserole with foil and bake at 375 for 1 hour and 10 minutes or until shells are thoroughly heated.