Four-Cheese Stuffed Shells With Smoky Marinara
- 1 lb. jumbo shell pasta (40 shells)
- cooking spray
- 1 (12 oz.) cottage cheese
- 1 (15 oz.) Ricotta cheese
- 1 c. (4 oz.) shredded Asiago cheese
- 3/4 c. (3 oz.) grated fresh Parmesan cheese
- 2 Tbsp. chopped fresh chives
- 2 Tbsp. chopped fresh parsley
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
- 6 c. Smoky Marinara
- 1 c. shredded Mozzarella cheese, divided
- Cook pasta according to package directions. Drain and set aside. Preheat oven to 375u0b0. 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, seam sides up in 1 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 and bake for 30 minutes or until thoroughly heated.
jumbo shell pasta, cooking spray, cottage cheese, ricotta cheese, cheese, parmesan cheese, fresh chives, parsley, black pepper, salt, smoky marinara, mozzarella cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=129689 (may not work)