Mushroom-Spinach Stuffed Shells
INGREDIENTS
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Kosher salt
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8 ounces (20 to 24) jumbo pasta shells
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2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
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1 small onion, finely chopped
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2 cloves garlic, minced
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12 ounces white mushrooms, thinly sliced
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1 10-ounce package frozen spinach, thawed and squeezed dry
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1 1/2 cups low-fat small-curd cottage cheese
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1 cup shredded part-skim mozzarella cheese
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1/3 cup grated parmesan cheese
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1 large egg, lightly beaten
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1/4 cup chopped fresh basil
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2 tablespoons extra-virgin olive oil
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3 cloves garlic, thinly sliced
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1 teaspoon fennel seeds
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Large pinch of red pepper flakes
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1 28-ounce can whole plum tomatoes, crushed by hand
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Kosher salt
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1/4 cup low-fat small-curd cottage cheese
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1/4 cup shredded part-skim mozzarella cheese
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2 tablespoons grated parmesan cheese
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1 large egg, lightly beaten
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