Mushroom-Spinach Stuffed Shells

By lisatitus222

Prep time 50 mins
Cook 1 hour 20 mins
8 servings

Ingredients

• For the stuffed shells:
• Kosher salt
• 8 oz (20-24) jumbo pasta shells
• 2 Tbsp extra-virgin olive oil, plus more for drizzling and brushing
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 12 oz white mushrooms, thinly sliced
• 1 10oz pkg frozen spinach, thawed and squeezed dry
• 1 1/2 c. Low fat small curd cottage cheese
• 1 c. Shredded part skim milk mozzarella cheese
• 1/3 c. Grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 c. Chopped fresh basil
• For the sauces:
• 2 Tbsp extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 tsp fennel seeds
• Large pinch of red pepper flakes
• 1 28-oz can whole plum tomatoes, crushed by hand
• Kosher salt
• 1/4 c. Low fat small curd cottage cheese
• 1/4 c. Shredded part skim mozzarella cheese
• 2 Tbsp grated Parmesan cheese
• 1 large egg, lightly beaten

Preparation

Step 1

Make the stuffed shells: bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
Heat 2 Tbsp olive oil in a large nonstick skillet over medium high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, un disturbed, until golden in spots, about 2 minutes. Add 1/4 tsp salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated though, about 2 minutes. Let cool completely.
Finely chop the spinach-mushroom mixture and combine in a bowl with the cottage cheese, mozzarella, Parmesan, egg, basil and 1/4 tsp salt. Stuff each she'll with about 2 Tbsp of the filling; set aside.
Preheat oven to 350*. Make the tomato sauce: heat the olive oil in a large skillet over medium high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 tsp salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and purée until smooth. Return to the skillet and rinse out the blender.
Make the cottage cheese sauce: combine the cottage cheese, mozzarella, Parmesan and egg in the blender and purée until smooth.
Brush a 9x13 inch baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes, uncover and continue baking until bubbly, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes.