Four-Cheese Stuffed Shells with Smoky Marinara

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.

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

Ingredients

• 1  pound  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 and drained
• 6  cups  Smoky Marinara
• 1  cup  (4 ounces) shredded part-skim mozzarella cheese, divided

Preparation

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 (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 5. 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.

Nutritional Information

Calories:

470 (30% from fat)

Fat:

15.7g (sat 8.8g,mono 4.7g,poly 0.9g)

Protein:

28.3g

Carbohydrate:

52.7g

Fiber:

5.3g

Cholesterol:

47mg

Iron:

3.8mg

Sodium:

916mg

Calcium:

508mg