Four-Cheese Stuffed Shells with Smoky Marinara

Ingredients

• 4 ounces asiago cheese shredded
• 0.3 teaspoon pepper black
• 12 ounce cottage cheese 1% low-fat
• 2 tablespoons chives fresh chopped
• 2 tablespoons parsley fresh chopped
• 1 pound elbow pasta uncooked (40 shells)
• 6 cups tomatoes divided
• 3 ounces parmesan fresh grated
• 4 ounces part-skim mozzarella cheese shredded divided
• 15 ounce ricotta cheese 
• 0.3 teaspoon salt 
• 10 ounce spinach frozen dry thawed drained chopped

Equipment

• food processor
• oven
• plastic wrap
• aluminum foil

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain and set aside.
3. Preheat oven to 37
4. Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.
5. Place cottage cheese and ricotta cheese in a food processor; process until smooth.
6. Combine cottage cheese mixture, Asiago, and next 6 ingredients.
7. Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish.
8. Pour 3 cups Smoky Marinara over stuffed shells.
9. 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.
10. Cover with foil.
11. Bake at 375 for 30 minutes or until thoroughly heated.
12. Garnish with parsley, if desired.
13. To freeze unbaked casserole: Prepare through Step Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer up to two months.
14. To prepare frozen unbaked casserole: Preheat oven to 37
15. Remove foil; reserve foil.
16. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375 for 1 hour and 10 minutes or until shells are thoroughly heated.