Satisfying four-cheese stuffed shells, bursting with ricotta, Asiago, mozzarella and cottage cheese. Use your favorite brand of spaghetti sauce--meatless or not.
Ingredients
6
uncooked jumbo pasta shells
1/2 cup
shredded part-skim mozzarella cheese, divided
1/4 cup shredded
Asiago cheese
1/4 cup ricotta
cheese
1/4 cup 4%
cottage cheese
1
tablespoon minced chives
1
package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup meatless
spaghetti sauce
Directions
Cook
pasta according to package directions. Meanwhile, in a small bowl, combine 1/4
cup mozzarella cheese, Asiago cheese, ricotta cheese, cottage cheese, chives
and 1/2 cup spinach (save the remaining spinach for another use).
Spread
1/2 cup spaghetti sauce into a shallow 1-1/2-qt. baking dish coated with
cooking spray. Drain pasta; stuff with cheese mixture. Arrange in prepared
dish. Top with remaining spaghetti sauce and mozzarella.
Cover
and bake at 350° for 25-30 minutes or until heated through. Yield: 2
servings.
