Four-Cheese Stuffed Shells with Smoky Marinara

Ingredients

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

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 (Asiago through spinach).
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, Smoky Marinara, and mozzarella in remaining prepared dish.
10. Cover with foil.
11. Bake at 375 for 30 minutes or until thoroughly heated.
12. 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 for up to 2 months.
13. To prepare frozen unbaked casserole: Preheat oven to 37
14. Remove foil; reserve foil.
15. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375 for 1 hour and 10 minutes or until the shells are thoroughly heated.