Four-Cheese Stuffed Shells

• 6 uncooked jumbo pasta shells
• 1/2 cup shredded part-skim mozzarella cheese, divided
• 1/4 cup shredded Asiago cheese
• 1/4 cup ricotta cheese
• 1/4 cup 4% cottage cheese
• 1 tablespoon minced chives
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup meatless spaghetti sauce

1. Preheat oven to 350u0b0. Cook pasta according to package directions. Meanwhile, in a small bowl, combine 1/4 cup mozzarella cheese, Asiago cheese, ricotta cheese, cottage cheese, chives and 1/2 cup spinach (save the remaining spinach for another use).
2. Spread 1/2 cup spaghetti sauce into a shallow 1-1/2-qt. baking dish coated with cooking spray. Drain pasta; stuff with cheese mixture. Arrange in prepared dish. Top with remaining spaghetti sauce and mozzarella.
3. Cover and bake until heated through, 25-30 minutes.
4. Cool unbaked pasta shells; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in the center of 2 or 3 shells to read 165u0b0.

jumbo pasta, mozzarella cheese, cheese, ricotta cheese, cottage cheese, chives, spinach, spaghetti sauce

Taken from www.tasteofhome.com/recipes/four-cheese-stuffed-shells/ (may not work)