Veggie Pasta

Ingredients

2 tbsp olive oil

3 carrots, chopped

1 red bell pepper, chopped

1 zucchini, chopped

1 yellow onion, chopped

5 oz baby spinach

24 jumbo pasta shells, cooked

2 cups cottage cheese

1 cup shredded mozzarella

2 cups marinara

Salt & pepper, to taste

Parsley (optional)

Directions

1️⃣ Sauté Magic: Heat olive oil in a skillet. Toss in carrots, bell pepper, zucchini, onion, and a pinch of salt. Cook 10 min until golden & slightly soft.

2️⃣ Spinach Time: Add spinach and cook until wilted. Set aside.

3️⃣ Whip It: Blend 1 cup cottage cheese until smooth.

4️⃣ Pulse Veggies: Roughly pulse sautéed veggies in the food processor—chunky or puréed up to you

5️⃣ Mix & Match: Combine veggies with whipped cottage cheese. Stir in remaining cottage cheese, a pinch of salt & pepper.

6️⃣ Prep the Pan: Spread 1 cup marinara in a 9×13” baking dish.

7️⃣ Stuff ’Em: Fill each shell with the veggie-cheese mix and arrange in the dish.

8️⃣ Top It Off: Spoon remaining marinara over shells, sprinkle mozzarella.

9️⃣ Bake: Cover with foil and bake at 375°F for 20 min. Uncover and bake another 10 min until cheese melts & bubbles.

🔟 Garnish & Serve: Sprinkle parsley, snap a pic, and dig in!