Stuffed Shells with Fire-Roasted Marinara submitted by Karen Johnson
This is fantastic! Adapted from Cooking Light's March 2003 issue.

1 pound jumbo shell pasta (40 shells)
Cooking spray
1 (12-ounce) carton 1 percent 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
6 cups Smoky Marinara
1 cup (4 ounces) 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 degrees.

3. Coat 2 (13 x 9-inch) 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 through spinach).

5. 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.

6. Cover with foil. Bake at 375 degrees 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 375 degrees. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375 degrees for 1 hour and 10 minutes or until the shells are thoroughly heated.

YIELD: 2 casseroles, 5 servings per dish (serving size: about 4 stuffed shells and about 1/2 cup Smoky Marinara)

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

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

v YIELD: 6 cups (serving size: 1/2 cup)