Cottage Cheese Stuffed Shells with Spicy Marinara

Cottage Cheese Stuffed Shells
with Spicy Marinara



Prep Time: 30 Min
Cook Time: 1 Hour +

Yields: 20 - 23 Shells

WHAT YOU NEED

Filling

• 500g 2% Cottage Cheese
• 1 Large Free-Range Egg
• 2 cloves Garlic, crushed & minced
• 3 Tbsp. Fresh Parsley, chopped
• 1 Tbsp. Fresh Basil, chopped
• 2/3 C Pizza Mozzarella, shredded
• 1/4 C Grana Padano, grated
• Zest of 1 Lemon
• 1/2 Tsp. Italian Seasoning
• 1/2 Tsp. Red Pepper Flakes
• Dash Nutmeg
• 1/2 Tsp. Sea Salt

Sauce

• 2 Tbsp. EVOO
• 1 Tbsp. Pepperoncini In Oil
• 1 Yellow Onion, diced
• 4 cloves Garlic, crushed & minced
• Handful Fresh Basil, torn
• 1/2 C White Wine
• 680ml Passata
• Sea Salt

Other

• 340g Jumbo Shells
• 2/3 C Pizza Mozz, shredded
• Fresh Basil & / Parsley, garnish
• Grana Padano, garnish

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil on medium high heat. The recipe makes ABOUT 20 - 23 shells depending on how full you're making them. Cook 25 - 30 shells in case you have some broken or ugly noods. Cook a minute less than recommended, strain reserving some pasta water, and set aside.
• SAUCE - While the pasta water boils, begin heating the EVOO, pepperoncini, and garlic, in a skillet set to just about medium. Once heated, let everything sizzle for 30 seconds before dropping in the torn basil. Continue to stir and cook 30 more seconds. Add the onion and a good pinch of salt. Stir and cook 6 - 7 minutes until onions have cooked down. Pour in the wine and let that simmer until mostly reduced. Pour in the passata and some of the reserved pasta water. Stir together and once the sauce comes to a boil, season to taste with salt, reduce heat to medium low, cover, and simmer 15 minutes. Puree using an Immersion blender until smooth, utilizing additional pasta water if needed. Leave the sauce covered on low heat.
• FILLING - Mix everything together for the filling except for the egg. Taste and add additional seasoning if desired. Fold in egg and set up a station for assembly.
• Preheat oven to 375 F
• ASSEMBLY - Spoon sauce in to the bottom of a 9" x 13" baking dish that has been sprayed with cooking spray. Fill the jumbo shells with the cottage cheese filling and nestle them in to the dish filled side up. Once you have the dish full of jumbo shells, ladle sauce over the shells followed by sprinkling over the mozzarella cheese. ​

• Cover and bake for 30 minutes. Switch the oven to BROIL 500 F, remove cover, and let the cheese melt and get bubbly before removing and setting the dish on to a wire rack. Let cool 5 - 10 minutes before serving.
• For service, garnish your portions of shells with grated grana padano and fresh herbs. ENJOY!

HAPPY VEG