Low-er Fat Stuffed Shells

Cook pasta according to package directions. Drain and set aside.

Cook the spinach in two tablespoons of olive oil over medium heat, until the spinach is wilted. Let the spinach cool and then wrap the spinach in cheesecloth or a clean kitchen towel; squeeze to drain. Set the spinach aside.

Preheat oven to 375 degrees. Coat a 13×9 inch baking dish and 8 inch square baking dish with cooking spray; place cooked shells in dishes seam sides up.

Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, Parmesan, chives, parsley, spinach, black pepper, and salt in processor until smooth. Spoon or pipe 1 tablespoon cheese mixture into each shell. Pour the spaghetti sauce over stuffed shells. Sprinkle with 1/2 cup mozzarella.

Cover with foil and bake at 375 degrees for 25 minutes. Remove foil and bake for 5 minutes, or until the tops of the shells are nicely browned.