RECIPE OF THE DAY! STUFFED VEGGIE SHELLS

This mouth watering dish has some bold flavors that you, your family and friends will love.
They will forget that this is a meatless dish. ENJOY!

Makes 6 servings

Active Time: 30 minutes
Total Time: 1 hour 5 minutes

Ingredients

1 box (12 oz) jumbo pasta shells

2 tsp olive oil

1/2 bunch broccoli (7 oz), chopped (2 1/2 cups)

1 cup shredded carrots (4 oz)

1 small onion (4 oz), chopped

1 clove garlic, minced

1 box (10 oz) frozen leaf spinach, thawed and coarsely cut

1/4 cup chopped fresh basil

1 cup lowfat small-curd cottage cheese (2%) or part-skim ricotta

2 Tbsp grated Parmesan

1/4 tsp each salt and pepper

1 1/2 cups marinara sauce

1/2 cup shredded part-skim mozzarella

Preparation

1. Heat oven to 400ºF. 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. Sauté 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. from heat; stir in basil, cottage cheese, Parmesan, salt and pepper. Spread marinara sauce on bottom of 13 x 9-in. baking dish.

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

382 Calories Per Serving(2 shells for 382 calories)