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Four Cheese Stuffed Shells




Source of Recipe


Cooking Light






Recipe Introduction


Serve with Smoky Marinara
Makes 2 casseroles. One can be frozen before baking. When cooking frozen casserole, cover with foil and bake 375 for 1 hour and 10 minutes.





List of Ingredients



• 1 pound jumbo shell pasta (40 shells)
  
• Cooking spray
  
• 1 (12 oz) carton 1% lowfat cottage cheese
  
• 1 (15 oz) carton ricotta cheese
  
• 1 cup (4 oz) shredded Asiago cheese
  
• 3/4 cup grated fresh parmesan cheese
  
• 2 Tbsp chopped fresh chives
  
• 2 Tbsp chopped fresh parsley
  
• 1/4 tsp black pepper
  
• 1/4 tsp salt
  
• 1 (10 oz) package frozen chopped spinach, thawed and drained
  
• 6 cups Smoky Marinara Sauce (see recipe under "sauces")
  
• 1 cup (4 oz) shredded part-skim mozzarella cheese, divided
  






Instructions



1. Cook pasta according to package direction, omitting salt and fat. Drain and set aside.
   
2. Preheat oven to 375 degrees.
   
3. Coat 2 (13 x 9-inch) baking sheets with cooking spray; set aside.
   
4. Place cottage cheese and ricotta cheese in food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).
   
5. Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining shells in remaining prepared dish.
   
6. Cover with foil. Bake at 375 degrees for 30 minutes or until thoroughly heated.
   






Final Comments


Yields: 2 casseroles, 5 servings per dish.