Veggie Stuffed Shells

Ingredients

1 box jumbo pasta shells

2 teaspoon olive oil

1/2 bunch broccoli, chopped (2 1/2 cups)

1 cup shredded carrots

1 small onion, chopped

1 clove garlic, minced

1 box frozen leaf spinach, thawed and coarsely cut

1/4 cup chopped basil

1 cup small curd cottage cheese or ricotta

2 tablespoons grated parmesan

1/4 teaspoon each salt and pepper

1 1/2 cup marinara sauce

1/2 cup shredded mozzarella

Directions

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. Remove from heat, stir in basil, cottage cheese, Parmesan, salt and pepper. Spread marinara sauce on bottom of 13x9 baking pan.
4. Spoon 1 rounded tablespoon filling into each shell; arrange in baking dish Sprinkle with mozzarella, cover lightly with foil, and bake 35 minutes until hot and bubbly.

Serves 6