FOUR CHEESE STUFFED SHELLS WITH SMOKY MARINARA · Feb 9, 04:55 PM by Michele Roper
1 hour 15 minutes
Cooking Light
1 pound jumbo shell pasta
12 ounce cottage cheese
15 ounce ricotta cheese
1 cup shredded Asiago cheese
3/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
10 ounce package frozen chopped spinach, thawed and drained
SAUCE
1/2 tablespoon olive oil
2 garlic cloves, minced
1/8 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
28 ounce can crushed tomatoes
1 cup shredded mozzarella cheese, divided
Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
Preheat oven to 375 degrees.
Make sauce:
Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley and oregano; saute 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.
Coat 13 × 9 baking dish 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 ingreditents (through spinach)
Spoon 1 tablespoon cheese mixture into each shell. Arrange stuffed shells seam sides up in prepared dish. Pour Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella.
Cover with foil. Bake at 375 for 30 minutes.
Coat 13 × 9 baking dish with cooking spray; set aside.
