It is kind of hard to talk about food to make people want to try it. I remember on the Next Food Network Star the judges told the contestants to not use the word beautiful to describe food. They didn’t say it was over used if I remember correctly, but it was a test to see how well they could describe the food they were showing. Eever since then I’ve noticed all of the different chefs saying that word A LOT. Especially Anne Burrell, the host of Secrets of a Restaurant Chef.
I think the only way too describe these shells are ooey-gooey-cheesy red saucy goodness in my mouth! 🙂 I hope you enjoy them as much as I did. If your trying to figure out what these pictures are of, one is of a picture when all the shells were stuffed with out the red sauce. Another picture is a close up of a shell in the sauce. It didn’t turn out as great, but the picture makes me want to drool.
1 pound jumbo shell pasta (40 shells)
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
3 cups of Marinara 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 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.