Description
Jumbo pasta shells filled with cottage cheese and sautéed veggies – shiitake mushrooms, onions, zucchini and carrots- baked in a bed of marinara sauce with a blanket of bubbly gooey cheese on top.
Ingredients
Units
Scale
- 12 oz bag jumbo pasta shells
- 1 cup shiitake mushrooms, chopped
- 1 onion, chopped
- 1/2 zucchini chopped
- 2 carrots chopped
- 4 garlic cloves, minced
- Salt and pepper, to taste
- 16 oz cottage cheese, blended smooth
- 1 cup mozzarella
- 1/2 cup parmesan cheese
- 1 egg
- 2 tsp Italian seasoning
- 1/2 cup fresh basil, chopped
- 1.5 cups marinara sauce
Instructions
- Preheat oven to 375ºF.
- Boil water and cook pasta shells. Drain pasta shells and arrange on a plate in a single layer.
- While pasta shells are cooking, sauté veggies in skillet over medium heat. Add oil to the pan. Toss in chopped mushrooms, onions, zucchini, carrots, garlic, and Italian seasoning, salt & pepper to season. Cook until soft and fragrant.
- Blend cottage cheese in high powered mixture until smooth.
- Pour cottage cheese in a medium bowl with 1/3 cup of mozzarella and 1/2 cup of parmesan cheese, basil and egg. Whisk until the mixture is combined.
- Mix in cooked veggies to the cottage cheese mixture until evenly combined.
- Spread half the marinara sauce on the bottom of the pan.
- Stuff pasta shells with 1-2 tablespoons of veggie-cheese filling. Lining the pan with a single layer of pasta shells.
- Drizzle the top of shells with remaining marinara sauce and mozzarella cheese.
- Bake in preheated oven for 25-28 minutes until the cheese is melty and bubbly on top.
- Top with fresh parsley and enjoy!