BROCCOLI AND CHEESE STUFFED SHELLS

• servings: 4 servings
• active time: 30 minutes
• total time: 3 hr crockpt/1.5 hr oven

Ingredients

1 cup low-sodium 1% small-curd cottage cheese

¼ cup grated Romano cheese cheese or Parmesan

2 tsp finely grated lemon zest

4 oz part-skim mozzarella, coarsely grated (about 1¼ cups)

1 10-oz pkg frozen broccoli, thawed, squeezed of excess moisture and chopped

1 cup baby spinach, roughly chopped

¼ cup fresh flat-leaf parsley, chopped

3 cups low-sodium marinara sauce

16 large shells, uncooked

Directions

In a large bowl, combine the cottage cheese, Romano, lemon zest and ½ cup mozzarella; fold in the broccoli, spinach and parsley.

In a 5-to 6-qt. slow cooker, combine 2 cups marinara and ½ cup water. Fill the shells with the cottage cheese mixture (about 3 Tbsp per shell), using the side of the spoon to push and pack in the filling. Place the filled shells in the slow cooker, then spoon the remaining cup of sauce on top. Sprinkle with the remaining mozzarella and cook, covered, on low until the shells are tender, 2 to 2½ hours.

Spoon onto plates and serve with a green salad, if desired.

OVEN DIRECTIONS- Pre-cook shells, stuff with mixture. Add 24oz. spaghetti sauce mixed with a bit of water. 350° for 30min covered with foil.

Notes

PER SERVING 440 CAL, 16 G FAT (6 G SAT FAT), 30 MG CHOL, 793 MG SOD, 27 G PRO, 49 G CAR. 7 G FIBER