Prepare the jumbo pasta shells per package instructions.
Meanwhile, chop the spinach, broccoli and leek and place in a large bowl.
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).
Stir until well combined.
In a 9 x 13 inch pan add ¼ cup of the pasta sauce and spread over the bottom.
Once jumbo pasta shells cooled enough to handle, add a large spoonful of filling to each one then place in the baking dish.
There should be enough filing for 25-26 pasta shells.
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.
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/