Veggie stuffed shells

By jonil

The filling is packed with vegetables and cut out more than half the cheese. Melted mozzarella is where it counts - on top!

Ingredients

• 1 box (12oz) jumbo pasta shells
• 2 tsp olive oil
• 1/2 bunch broccoli (7oz) chopped (2 1/2 cups)
• 1 cup shredded carrots (4oz)
• 1 small onion (4oz) chopped
• 1 clove garlic, minced
• 1 box (10oz) frozen leaf spinach, thawed and coarsely cut
• 1/4 cup chopped fresh basil
• 1 cup lowfat small-curd cottage cheese (2%) or part-skim ricotta
• 2 Tblsp grated Parmesan
• 1/4 tsp each salt and pepper
• 1 1/2 cups marinara sauce
• 1/2 cup shredded part-skim mozzarella

Preparation

Step 1

1) Heat oven to 400. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.

2) Meanwhile, heat oil in large skillet over medium-high heat. Saute broccoli, carrots, onions and garlic 3 minutes or until just tender. Add spinach and 1/2 cup water; cover and cook 2 minutes or until vegetables are tender.

3) Remove cover, cook until liquid is mostly evaporated. Removed from heat; stir in basil, cottage cheese. Parmesan, salt and pepper. Spread marinara sauce on bottom of 13x9" baking dish.

4) Spoon 1 rounded Tblsp filling into each shell; arrange in baking dish. Sprinkle with mozzarella, cover tightly with foil, and bake 35 minutes until hot and bubbly.