Four-Cheese Stuffed Shells with Smoky Marinara

This dish goes straight from the freezer to oven - no thawing required. The fire-roasted tomatoes in the marinara sauce give the dish a subtle smoky flavor. You can also easily vary the filling by adding basil or oregano and a different cheese. (We tried fontina instead of mozzarella and threw in some arugula for a peppery bite.) Make some garlic bread and a green salad and dinner's on.

Yield - 2 casseroles, 5 servings per dish (serving size: about 4 stuffed shells and about 1/2 cup smoky marinara - at cook-a-thon we use Barilla tomato and Basil jarred sauce to save time and money)

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
• 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

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

Look for fire-roasted tomatoes in a can

Cooking Light MARCH 2003

• 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.