Four Cheese Stuffed Shells
with Smoky Marinara

Yield: 2 casseroles, 5 servings per dish (about 4 shells, and 1/2 C marinara)
Source: Cooking Light Magazine - March 03, p.128
Comments: See recipe for Smokey Marinara.


1 pd jumbo shell pasta (40 shells)
Cooking spray
1 (12oz) carton 1% low fat cottage cheese
1 (15oz) carton ricotta cheese
1 C (4oz) shredded Asiago cheese
3/4 C (3oz) grated fresh Parmesan cheese
2 T chopped fresh chives
2 T chopped fresh parsley
1/4 t black pepper
1/4 t salt
1 (10oz) package frozen chopped spinach, thawed and drained
6 C Smokey Marinara
1 C (4oz) shredded part-skim mozzarella cheese, divided


  1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  2. Preheat oven to 375.
  3. Coat 2 13x9 baking dishes with cooking spray; set aside.
  4. Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago thru spinach).
  5. Spoon or pipe 1 T cheese mix into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 C Smoky Marinara over shells. Sprinkle with 1/2 C mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara and mozzarella in remaining prepared dish.
  6. Cover with foil. Bake at 375 for 30 minutes or until thoroughly heated.

  • To freeze unbaked casserole: Prepare thru 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 375. Remove and reserve foil. Remove plastic wrap. Cover frozen casserole with reserved foil; bake at 375 for 1 hour and 10 minutes or until thoroughly heated.


Healthy Units: 10 per serving
Cal 470, Fat 15.7g, Pro 28.3g, Carb 52.7g, Fiber 5.3g, Chol 47mg, Iron 3.8mg, Sodium 916mg, Calc 508mg.

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