Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pasta -- Cook shells in boiling water until al dente according to directions. Don't over cook. Remove to a pan lined with parchment so they won't stick and just let them cool. | 2. Filling -- Now a food processor is what you need for this, and it will take a few times to use but you will see how easy it is. First - Add the cottage cheese and puree until smooth. Add to a large bowl. | 3. Second - Add red pepper and pulse a couple of times until fine minced, NOT a puree, just minced. Then add to the bowl with the cottage cheese. | 4. Third - Add the mushrooms and again, just pulse a couple of times until minced. Again add to the cottage cheese bowl. | 5. Fourth - Add the spinach, same thing, don't make it a puree, just well minced. Then add to the bowl. | 6. Fifth - Add the shredded zucchini, shallots and chopped olives. | 7. NOTE: I shred the zucchini and then lay on a paper towel with just a sprinkle of salt to let it drain so it is not too wet or watery. It really helps. | 8. Six - Add seasonings, bread crumbs and cheeses to the vegetable and cottage cheese mix and blend. | 9. Shells -- Stuff your shells. Don't worry, over stuff and fill them good. | 10. Casserole time -- Add about 1/2-3/4 cup sauce to the bottom of a 9x13 pan (sprayed with pam) to coat the bottom of the pan. Add the shells, it should be just the right amount to fill in the pan. Spoon the extra sauce over the top, be sure to get a little of sauce on each shell. Then top with the remaining mozzarella, a little on each shell. | 11. NOTE: Make sure that the shells fill up the pan you don't want them rolling around in the pan. You want a tight fit or where they are all snug. You can always use a smaller pan if necessary, but for me a 13x9 usually works out well. | 12. Bake -- 375 for about 40 minutes (note, I have made this in a couple of different ovens and one time it was bubbly and hot in 30 minutes, so just check after 30 minutes to be safe. It really has to do with you oven temperature, but I have found 375 seems to work best). I covered for 30 minutes and then uncovered for the last minutes of cooking time to get the cheese bubbly. | 13. Enjoy! Trust me, even meat lovers will love these. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jumbo pasta shell	1	box		-	-	-	-
pasta sauce extra mushroom	1	jar		-	-	-	-
cottage cheese	1	container		-	-	-	-
mozzarella cheese	6	ounces	shredded	551.1141	46.3004	23.0651	30.3963
mozzarella cheese	6	ounces	shredded	551.1141	46.3004	23.0651	30.3963
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
mushroom	5	ounces	chopped	48.1941	9.6247	3.1751	0.6946
red pepper	1		chopped	1.25	0.2753	0.0584	0.0138
zucchini	2		grated	66.64	12.1912	4.7432	1.2544
black olive	1/2	cup	chopped	-	-	-	-
shallot	1		diced	-	-	-	-
spinach	6	ounces		37.4213	6.6338	3.7421	0.5103
italian breadcrumb	1/2	cup	seasoned	-	-	-	-
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
rosemary	1	teaspoon	dried	0.917	0.1449	0.0232	0.040999999999999995
pepper			ground	-	-	-	-
kosher salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.