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Four Cheese Stuffed Shells with Smokey Marinara

Source of Recipe

CL March 03, p.128


List of Ingredients

1 pd jumbo shell pasta (40 shells)
Cooking spray
1 (12oz) carton 1% low laft cottage cheese
1 (15oz) carton ricotta cheese
1 C (4oz) shredded Asiago cheese
3/4 C (3oz) grated fresh Parmesan cheese
2 T chopped fresh chives
2 T chopped freh parsley
1/4 t black pepper
1/4 t salt
1 (10oz) package frozen chopped spinach, thawed and drained
6 C Smokey Marinara(See Recipe Below)
1 C (4oz) shredded part-skim mozzarella cheese, divided


Recipe

1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
2. Preheat oven to 375.
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 (Asiago thru spinach).
5. Spoon or pipe 1 T cheese mix into each shell. Arrange half of stuffed shells, seam sides up, in one propared dish. Pour 3 C Smoky Marinara over shells. Sprinkle with 1/2 C mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara and mozzarella in remaining prepared dish.
6. Cover with foil. Bake at 375 for 30 minutes or until thoroughly heated.

***To freeze unbaked casserole: Prepare thru step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy duty foil. Store in freezer for up to 2 months.
***To prepare frozen unbaked casserole: Preheat oven to 375. Remove and reserve foil. Remove plastic wrap. Cover frozen casserole with reserved foil; bake at 375 for 1 hour and 10 minutes or until thoroughly heated.

Cal 470, Fat 15.7g, Pro 28.3g, Carb 52.7g, Fiber 5.3g, Chol 47mg, Iron 3.8mg, Sodium 916mg, Calc 508mg.

10 points

**Smoky Marinara
Yeild-6 C/1/2 C serving

1 T olive oil
3 garlic cloves, minced
1/4 C chopped fresh basil
2 T chopped fresh parsley
2 T chopped fresh or 2 t dried oregano
2 t balsamic vinegar
1/8 t salt
1/8 t black pepper
1 (28oz) can crushed fire-roasted tomatoes, undrained
1 (28oz) can crushed tomatoes, undrained

1. Heat oil in a large saucepan over med heat. Add garlic, basil, parsley, and oregano; saute 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

I used the recommended Muir Glen fire roasted canned tomatoes. Very good.