Monday, October 20, 2008

4 Cheese Stuffed Shells

This will make 2 casseroles that will serve 5 people each. If you freeze one, it can go straight into the oven without thawing first. Try chaning up the types of cheese, or adding basil or oregano for a different flavor. Garlic bread and salad make this a meal!

1 pound jumbo shell pasta (40 shells)
Olive Oil
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
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and drained (I prefer frozen broccoli crowns, thawed, drained and finely chopped)
6 cups Pasta-Sauce (made using garlic roasted tomatoes and sauce)
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

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 Oil; 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 Pasta-Sauce over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, Sauce, 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.

Serve it up with a big Wooden Spoon and Enjoy!

1 comment:

Christina said...

Oh, I love stuffed shells! My husband just made some for me one my birthday last week. We usually put in mozzerella rather than cottage cheese, but we might try you suggestion some day.

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