Rating: 4.5 stars
24 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 5
  • 5 star values: 15

This dish goes straight from the freezer to oven - no thawing required. The fire-roasted tomatoes in the marinara sauce give the dish a subtle smoky flavor. You can also easily vary the filling by adding basil or oregano and a different cheese. (We tried fontina instead of mozzarella and threw in some arugula for a peppery bite.) Make some garlic bread and a green salad and dinner's on.

Barbara Seelig Brown
Recipe by Cooking Light March 2003

Gallery

Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

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  • 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 (Asiago through spinach).

  • 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, Smoky Marinara, and mozzarella in remaining prepared dish.

  • Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.

  • 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.

  • To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.

Nutrition Facts

470 calories; calories from fat 30%; fat 15.7g; saturated fat 8.8g; mono fat 4.7g; poly fat 0.9g; protein 28.3g; carbohydrates 52.7g; fiber 5.3g; cholesterol 47mg; iron 3.8mg; sodium 916mg; calcium 508mg.
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