1 lb. jumbo shell pasta (40 shells)
cooking spray
1 (12 oz.) cottage cheese
1 (15 oz.) Ricotta cheese
1 c. (4 oz.) shredded Asiago cheese
3/4 c. (3 oz.) grated fresh Parmesan cheese
2 tbsp. chopped fresh chives
2 tbsp. chopped fresh parsley
1/4 tsp. black pepper
1/4 tsp. salt
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
6 c. Smoky Marinara
1 c. shredded Mozzarella cheese, divided

Cook pasta according to package directions. Drain and set aside. Preheat oven to 375°F. 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, seam sides up in 1 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 and bake for 30 minutes or until thoroughly heated.

Smoky Marinara:

1/4 c. chopped fresh basil
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh/dried oregano
2 tsp. balsamic vinegar (at least 8 years aged)
1/8 tsp. salt
1/8 tsp. pepper
1 (28 oz.) can crushed fire-roasted tomatoes (undrained)
1 (28 oz.) can crushed tomatoes (undrained)

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley and oregano; saut 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat and simmer 10 minutes.