Four-Cheese Stuffed Shells with Smoky Marinara

recipe

Yield:

2 casseroles, 5 servings per dish (serving size: about 4 stuffed shells and about 1/2 cup smoky marinara)

Recipe from

Oxmoor House

Ingredients

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
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
Parsley sprigs (optional)

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

2. Preheat oven to 375°.

3. Coat 2 (13 x 9-inch) 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 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.

6. 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 5. 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.

Barbara Seelig Brown,

Oxmoor House

March 2006
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