- 1 pound uncooked jumbo shell pasta (40 shells)
- Cooking spray
- 1 (12-ounce) carton 1% low-fat cottage cheese
- 1 (15-ounce) carton ricotta cheese
- 1 cup (4 ounces) shredded Asiago cheese
- 3/4 cup (3 ounces) grated fresh Parmesan cheese
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 6 cups Smoky Marinara, divided
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- Parsley sprigs (optional)
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
Preheat oven to 375°.
Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.
Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients.
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 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.
Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated. Garnish with parsley, if desired.
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.
To prepare frozen unbaked casserole: Preheat oven to 375°. Remove foil; reserve foil. 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.