Veggie Stuffed Shells

These are great for those times when you don't want a meat but still want to get filled up. They were delicious!


1 box of jumbo pasta shells
2 tsp. olive oil
2 1/2 cups of chopped broccoli
1 cup shredded carrot
1 small onion, chopped
1 garlic clove, minced
1 10oz. box of chopped frozen spinach, thawed
1/4 cup fresh chopped basil
1 cup low fat cottage cheese or part-skin ricotta ( I actually used plain yogurt because I was out of both of those and it worked just fine)
2 TBS grated Parmesan
dash of salt and pepper
1 Jar of favorite spaghetti sauce
1/2 cup Italian blend shredded cheese

1. Heat oven to 400 degrees. Cook pasta according to package directions.
2. Heat oil in large skillet over medium high heat. Saute' broccoli, carrots, onions and garlic 3 mins. or until just tender. Add spinach and 1/2 cup water; cover and cook 2 minutes.
3. Remove cover and cook until liquid is mostly evaporated. Remove from heat and stir in basil, cottage cheese, Parmesan and salt and pepper. Spread sauce on bottom of a 13 x 9 in. baking dish.
4. Fill each pasta shell with a rounded TBS of filling; arrange in baking dish. Sprinkle with Italian blend cheese and cover tightly with foil. Bake 35 mins until hot and bubbly.

Enjoy!