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Veggie Stuffed Shells Recipe

   
 

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     Veggie Stuffed Shells

Category   Appetizers
Sub Category   None

Ingredients
1 box (12 oz) jumbo pasta shells
2 tsp olive oil
1/2 bunch broccoli, chopped (2 1/2 cups)
1 cup shredded carrots
1 small onion, shopped
1 clove garlic, minced
1 box (10 oz) frozen leaf spinach, thawed and coarsely cut
1/4 cup chopped fresh basil
1 cup cottage cheese
 
2 tbsp grated parmasean
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups marinara sauce
1/2 cup shredded mozzarella

Instructions
Heat oven to 400F. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.
Meanwhile, heat oil in large skillet oer 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.
Remove cover; cook until liquid is mostly evaporated. Remove from heat; stir in basil, cottage cheese, parmesan, salt, an pepper. Spread marinara sauce on bottom of 13x9-in. baking dish.
Spoon 1 rounded tbsp. filling into each shell; arrange in baking. Sprinkle with mozzarella, cover tightly with foil, an bake 35 min. until hot and bubbly.


Originally Submitted
2/6/2009





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