Spinach Cottage Cheese Stuffed Shells

Prep Time: 30 min

Cook Time: 40 min

Preheat the oven to 375 ̊ F. Bring a large pot of salted water to a boil.

Add pasta shells to the pot of salted boiling water and cook until al dente, about 9 minutes or according to package directions. Drain and rinse under cool water. Spread pasta on a baking sheet and toss with 1 tablespoon of olive oil to coat, set aside to cool.

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the garlic and sauté until fragrant, about 1 minute. Add the spinach and cook, tossing occasionally, until wilted. About 2-3 minutes. Transfer to a cutting board lined with a clean kitchen towel or paper towels, allow to cool slightly. Squeeze to remove excess liquid from the spinach, then finely chop the spinach.

In a large bowl, combine the chopped spinach, cottage cheese, Mozzarella, Dry Jack or Aged Asiago, parsley, lemon zest, beaten egg, black pepper and 1/2 teaspoon salt. Stir until combined.

To assemble, spread about three-quarters of the sauce in the bottom of a 9” x 13” baking dish. Stuff each shell with a generous tablespoon of the filling. Arrange the shells side by side, open side up, in the baking dish on top of the sauce. Dollop the remaining sauce over the shells.

Cover the baking dish with foil and bake until heated through, until the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake for another 10 minutes, until the cheese and pasta just begins to bubble and brown. Allow to sit for a few minutes and top with a sprinkle of Dry Jack or Aged Asiago and chopped parsley just before serving.

Yield: 8-10 servings

Tips

Storage: Leftovers can be stored in the refrigerator, in an airtight container, for up to 4 days.

Make ahead: The shells can be assembled, then refrigerated, unbaked, up to 2 days in advance. Alternatively, freeze unbaked shells for up to 2 months. Thaw the shells in the refrigerator overnight before baking.

Recipe courtesy of Becky Sue Wilberding @bakingthegoods for California Grown x Real California Milk