Ingredients

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

Preparation

  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.
  6. 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.