Spinach, Broccoli and Leek Stuffed Shells
  • A package jumbo pasta shells
  • 1½ cups broccoli, chopped
  • 1 leek
  • 3 cups spinach, chopped
  • 1 16 oz. package of cottage cheese
  • 1 egg
  • ¼ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon Mrs. Dash
  • 1 tablespoon of basil, minced
  • 1 cup of pasta sauce
  • ¾ cup of shredded mozzarella
  1. Preheat oven to 375°F.
  2. Prepare the jumbo pasta shells per package instructions.
  3. Meanwhile, chop the spinach, broccoli and leek and place in a large bowl.
  4. Add the cottage cheese, egg, garlic powder, crushed red pepper, Mrs. Dash, basil, ¼ of the shredded mozzarella (reserving the other ½ cup for topping), and ¼ cup of pasta sauce (reserving remainder).
  5. Stir until well combined.
  6. In a 9 x 13 inch pan add ¼ cup of the pasta sauce and spread over the bottom.
  7. Once jumbo pasta shells cooled enough to handle, add a large spoonful of filling to each one then place in the baking dish.
  8. There should be enough filing for 25-26 pasta shells.
  9. Once all shells stuffed and placed in baking dish cover with remaining ½ cup of pasta sauce. Then, sprinkle the remaining ½ cup of shredded mozzarella.
  10. Bake for 20-30 minutes until cheese is bubbly.
Recipe by Today I Might... at http://www.todayimight.com/food/spinach-broccoli-leek-stuffed-shells/