Veggie Stuffed Shells



Heat oven to 400 degrees. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.
Heat oil in large skillet over medium high heat. Sauté broccoli, carrots, onions and garlic 3 minutes or until just tender. Add spinach and ½ C water; cover and cook 2 minutes or until vegetables are tender.

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 13×9 inch baking dish.

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

Nutrition Per Serving

382 Calories, 20g Protein, 60g Carbs, 8g Fat, 7g Fiber, 742mg Sodium
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