I’m always up for trying to new recipes especially if they support farm fresh dairy, veggies and meats. I found this recipe for Stuffed Shells, and it was a hit with my family. I used all fresh vegetables, including spinach green pepper and onion, and added ground-up sausage for extra protein and flavor.
Original recipe adapted from Kraft Foods
1 pkg (10 oz) frozen chopped spinach, thawed, well drained
1 container (16 oz) cottage cheese
1 c mozzarella cheese, shredded
1 red pepper, chopped
1 egg white
1 envelope Italian dressing mix
20 jumbo macaroni shells (for stuffing) cooked, drained and cooled
1 jar (13-1/2 oz) spaghetti sauce
Heat oven to 400 degrees F. Mix spinach, cottage cheese, ½ c mozzarella, peppers, egg white and dressing mix until well blended; spoon into shells, adding about 1 heaping Tbsp to each shell.
Spread half of sauce onto bottom of greased 13×9-inch baking dish. Arrange shells, filled-sides up in baking dish; top with remaining sauce and mozzarella. Cover with foil.
Bake 40 minutes or until heated through; remove foil after 30 min.
Substitutions: I added ground-up sausage but you could also do ground-up hamburger. I also used fresh spinach and green pepper and onion instead of red pepper.