Bring pot of salted water to a boil and add shells. Cover pot and turn burner off, leaving pot on the burner. Pasta will be perfectly cooked while you prep the rest.

Place asparagus on a foil or parchment lined baking sheet and drizzle with olive oil, salt and pepper. Bake at 400 for 15 minutes. Cool slightly and cut into 1 inch pieces.

Meanwhile, saute spinach in a little olive oil with the garlic, until just wilted, stirring constantly. Remove skillet from stove and add 1/4 cup Alfredo sauce, 1/4 cup Parmesan, asparagus and cottage cheese. Season with salt, pepper and Italian seasoning. Stir well to combine.

Drain shells and let cool slightly. Fill with vegetable mixture. Pour marinara sauce over the bottom of a small baking dish. Place stuffed shells on top. Dollop with remaining Alfredo and top with remaining Parmesan. Can be covered and refrigerated until baking if desired.

Bring dish to room temperature and bake uncovered at 350 for 30-40 minutes, or until hot and bubbly. Be sure to scoop up red sauce from the bottom of dish to serve with shells.