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!

Quick and Easy Light Alfredo Sauce

This is so simple, why buy when you can make it and you know exactly what's going into it?

Printable Recipe

1 Tbsp. Butter
1 1/4 cups half and half
2-3 minced garlic cloves
1/2 tsp dried parsley
3/4 cup (3 oz) grated fresh Parmesan cheese
1/2 tsp kosher salt
1/4 tsp fresh ground pepper

In a sauce pan, heat butter and garlic over medium heat until butter is melted. Add remaining ingredients and stir constantly until cheese is melted (2-3 minutes). You're done! See how easy this was? Now toss in some hot cooked pasta and serve under grilled chicken and dinner's ready.

Try this in this fantastic recipe...Chicken-Caesar-Lasagna. If you do, you'll want to double it. Since this sauce is hot and the recipe calls for refrigerated, it cut down on cooking time. I followed the directions making these changes:

1. Add a little of the cheese to all the layers, put the top layer of cheese on before you bake.
2. Increase heat to 400.
3. Bake only 30 minutes, uncover and bake 5 more minutes.

It worked for me and hubby loved it! :)