Low-er Fat Stuffed Shells

• 1 box Jumbo Pasta Shells
• 1 bag Fresh Spinach
• 2 Tablespoons Extra Virgin Olive Oil
• 1 cup Low Fat Cottage Cheese
• 1 cup Low Fat Ricotta Cheese
• 1/2 cups Shredded Asiago Cheese
• 13 cups Grated Fresh Parmesan Cheese
• 1 Tablespoon Chopped Fresh Chives
• 1 Tablespoon Chopped Fresh Parsley
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Salt
• 1 bottle Favorite Spaghetti Sauce
• 1/2 cups Shredded Mozzarella Cheese, Divided

1. Cook pasta according to package directions.
2. Drain and set aside.
3. Cook the spinach in two tablespoons of olive oil over medium heat, until the spinach is wilted.
4. Let the spinach cool and then wrap the spinach in cheesecloth or a clean kitchen towel; squeeze to drain.
5. Set the spinach aside.
6. Preheat oven to 375 degrees.
7. Coat a 13x9 inch baking dish and 8 inch square baking dish with cooking spray; place cooked shells in dishes seam sides up.
8. Place cottage cheese and ricotta cheese in a food processor; process until smooth.
9. Combine cottage cheese mixture, Asiago, Parmesan, chives, parsley, spinach, black pepper, and salt in processor until smooth.
10. Spoon or pipe 1 tablespoon cheese mixture into each shell.
11. Pour the spaghetti sauce over stuffed shells.
12. Sprinkle with 1/2 cup mozzarella.
13. Cover with foil and bake at 375 degrees for 25 minutes.
14. Remove foil and bake for 5 minutes, or until the tops of the shells are nicely browned.

pasta shells, fresh spinach, olive oil, low fat cottage, low fat ricotta cheese, asiago cheese, parmesan cheese, fresh chives, parsley, black pepper, salt, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/low-er-fat-stuffed-shells/ (may not work)