Grandma Cindy's Vegetable Stuffed Shells
By belulu
1 Picture
Ingredients
- 1 box 12 oz. jumbo pasta shells
- 2 tsp olive oil
- 2 1/2 c. chopped broccoli
- 1 c. shredded carrots
- 1 small onion chopped
- 1 clove garlic minced
- 1 box 10 oz frozen leaf spinach thawed and coarsely cut
- 1/4 c. chopped fresh basil
- 1 cup lowfat small curd cottage cheese
- 2 TBS grated parmesan cheese
- 1/4 tsp each salt and pepper
- 1 1/2 c. marinara sauce
- 1/2 c. shredded part-skim mozzarella cheese
Details
Servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 35mins
Cost Budget Friendly
Preparation
Step 1
Heat oven to 400. Bring a large pot of lightly salted water to a boil and add pasta. Cook according to package directions, drain and cool on baking sheet. Meanwhile, heat oil in large skillet over medium-high heat and saute broccoli, carrots, onion and garlic 3 minutes or till tender. Add spinach and 1/2 cup water; cover and cook 2 minutes till tender.
Step 2
Remove cover and cook until liquid is mostly evaporated. Remove from heat and stir in basil, cottage cheese, parmesan, salt and pepper. Spread marinara sauce on bottom of 9x13 baking dish.
Step 3
Spoon 1 rounded TBS vegetable mixture into each shell and arrange in baking dish. Sprinkle with mozzarella, cover tightly with foil and bake 35 minutes till hot and bubbly.
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