Cheese Stuffed Shells with Fresh Basil and Olive Marinara

1 recipe Fresh Basil and Olive Marinara
1 12-oz. package jumbo shell noodles
1 16-oz. container nonfat cottage cheese
1 1/2 C. Frigo Truly Light Mozzarella or other reduced fat mozzarella cheese, grated
1/2 C. reduced fat Monterey Jack cheese
1/2 C. fresh grated Parmesan cheese
1 1/2 10-oz. packages frozen chopped spinach, thawed and well drained or 4 cups chopped and shredded fresh spinach
3 egg whites
1 Tbsp. fresh chopped parsley -optional 1/4 tsp. fresh ground pepper
Dash nutmeg, grated

1. Bring a large pot of water to boil. There should be enough room in pot for
pasta to move freely through boiling water. Add pasta and cook 12-13 minutes;
stirring often to keep pasta from sticking. Rinse shells with cold water and
drain on a sheet of wax paper open side down in a single layer.

2. While pasta is cooking, combine all four cheeses with spinach, parsley, egg
whites, pepper and nutmeg. Leaving nozzle attachments of a pastry bag, fill bag
with cheese mixture; fill each shell with cheese mixture, taking care not to
over fill. Cheese should not be coming out the ends of the shells.

3. Preheat oven to 350 degrees, Pour 2 to 2 1/2 cups of sauce into the bottom
of a large rectangular baking dish. Place shells side by side, stuffed side
down over bottom dish. Cover first layer of shells with 2 more cups sauce,
repeat procedure with a second layer until shells run out. Pour remaining sauce
over top. Cover dish with foil and bake 45 minutes or until sauce is bubbling
and shells are tender. Remove from oven and allow to cool 10 minutes before
Fresh Basil And Black Olive Marinara:
Olive oil cooking spray
1 C. dry white or light bodied red wine
2 6-oz. cans tomato paste
1 28-oz. can cut roma or regular tomatoes or 2 lb. fresh roma or regular tomatoes, peeled and seeded
1 medium red or yellow onion, chopped
1 medium red pepper, chopped
2 large cloves fresh garlic, pressed or minced
2 1/2 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. garlic powder
Fresh ground black pepper to taste
6-8 shakes chili or cayenne pepper
1/4 C. fresh basil (2 Tbsp. dry)
3/4 c. thinly sliced black olives
1/2 tsp. extra virgin olive oil

1. Lightly spray a 4-quart stock pot with cooking spray and preheat on medium
heat. Saute garlic 2-3 minutes or until lightly golden. Add tomatoes and all
remaining ingredients, except fresh basil olive oil, and olives.

2. Simmer sauce for 1-4 hours. Add basil, olives, and olive oil to sauce a few
minutes before end of cooking time.

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