Four-Cheese Stuffed Shells with Smoky Marinara

This is a great dish that can go from freezer to oven with no thawing required.  This recipe makes enough for two casserole dishes which is perfect making one for your family, giving one away to a new mom or putting the second one in your freezer. Oh yes and did I mention that one serving is 470 calories. Not bad if you ask me! Add a green salad and some garlic bread and dinner is done!

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- I used Italian parsley (flat leaf not curly)
• 1/4  teaspoon  black pepper
• 1/4  teaspoon  salt
• 1  (10-ounce) package frozen chopped spinach, thawed and drained-(you could use fresh baby spinach too)
• 6  cups  Smokey Marinara (recipe to follow)
• 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.

Smoky Marinara

Yield

6 cups (serving size: 1/2 cup)

Ingredients

• 1  tablespoon  olive oil
• 3  garlic cloves, minced
• 1/4  cup  chopped fresh basil
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons  chopped fresh or 2 teaspoons dried oregano
• 2  teaspoons  balsamic vinegar
• 1/8  teaspoon  salt
• 1/8  teaspoon  pepper
• 1  (28-ounce) can crushed fire-roasted tomatoes, undrained
• 1  (28-ounce) can crushed tomatoes, undrained

Preparation

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

Recipe courtesy of Cooking Light