Four Cheese Stuffed Shells
This is one of my very favorite dinners to make, either for a crowd or just myself. Plus, it freezes perfectly, making it a great quick meal when you just don’t have the time to cook.

Serves 10, split into 2 casserole dishes

15 oz. part-skim ricotta
1 cup Italian blend cheeses (the kind that comes in a bag)
3/4 cup Parmesan
About 12 oz. cottage cheese (I just buy the 1 lb. container and then eyeball it!)
1 lb. jumbo shell pasta
Two 1 lb. jars of tomato sauce (or homemade)
1 cup mozzarella cheese
10 oz. frozen spinach, defrosted and water pressed out
1 tsp sea salt
Dash of freshly ground pepper

1. Boil the pasta in salted water. Drain and lay out shells on a wax-paper-lined kitchen counter. Let cool and make the filling.

2. In a large bowl, combine the ricotta, cottage cheese, Italian cheese blend, Parmesan, salt, pepper, and spinach. Mix well.

3. Spoon about tbsp of cheese into each shell and lay each seam side up into a greased casserole dish. Pour sauce over the shells and sprinkle on the mozzarella cheese.

4. Bake covered at 375° for 30 minutes.