Mushroom-Spinach Stuffed Shells

Ingredients

• 28 ounce canned tomatoes whole crushed canned
• 0.3 cup small-curd cottage cheese low-fat
• 1.5 cups small-curd cottage cheese low-fat
• 1 large eggs lightly beaten
• 1 teaspoon fennel seeds 
• 0.3 cup basil fresh chopped
• 2 cloves garlic minced
• 3 cloves garlic thinly sliced
• 8 ounces shells (20 to 24)
• 8 servings kosher salt 
• 2 tablespoons olive oil extra-virgin
• 2 tablespoons olive oil extra-virgin plus more for drizzling and brushing
• 1 small onion finely chopped
• 0.3 cup parmesan cheese grated
• 2 tablespoons parmesan cheese grated
• 0.3 cup part-skim mozzarella cheese shredded
• 1 cup part-skim mozzarella cheese shredded
• 1 pinch of pepper flakes red
• 10 ounce pkt spinach frozen dry thawed
• 12 ounces mushrooms white thinly sliced

Equipment

• bowl
• frying pan
• oven
• pot
• blender
• baking pan
• aluminum foil
• broiler

Directions

1. large egg, lightly beaten
2. Make the stuffed shells: Bring a large pot of salted water to a boil.
3. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes.
4. Drain and rinse under cold water.
5. Drizzle with olive oil and toss; set aside.
6. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
7. Add the onion and cook, stirring occasionally, until soft, about 4 minutes.
8. Add the garlic and cook, stirring, 30 seconds.
9. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes.
10. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes.
11. Add the spinach and stir until heated through, about 2 minutes.
12. Let cool completely.
13. Finely chop the spinach-mushroom mixture and combine in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.
14. Heat the olive oil in a large skillet over medium-high heat.
15. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds.
16. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes.
17. Transfer to a blender and puree until smooth. Return to the skillet and rinse out the blender.
18. Combine the cottage cheese, mozzarella, parmesan and egg in the blender and puree until smooth.
19. Brush a 9-by-13-inch baking dish with olive oil and pour in half of the tomato sauce.
20. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes.