Cheesy Stuffed Shells

Directions

• 1

  If cooking in the oven, preheat it to 350 degrees.

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• 2

  Pour half of the marinara sauce into a rimmed 9x13 baking dish, a 6 quart or 9x13 crockpot. Place the sliced mushrooms on top of the marinara. Place a pot of salted water on the stove and bring to a boil.

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• 3

  Place a pot of salted water on the stove and bring to a boil.

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• 4

  While you are waiting for the water to boil, start to make the filling. In a mixing bowl combine the Whipped Smooth Cottage Cheese, spices, garlic, Parmesan cheese and half of the mozzarella cheese. Stir together until fully mixed.

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• 5

  Place the jumbo shells into the boiling water and cook to al dente, just shy of being fully soft. Drain, rinse and place on a paper towel.

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• 6

  Start stuffing the shells with the filling and placing them into either the baking dish or crockpot.

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• 7

  Pour the remaining marinara over the shells and top with the rest of the shredded mozzarella cheese.

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• 8

  Bake for 35 minutes in the oven or for 2 hours on LOW in the crockpot.

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