Skillet Shells and Cheese
Equipment
- 1 medium bowl
- 1 skillet
- 1 grater
Ingredients
- 12 oz jumbo shells
- 2 tbsp extra virgin olive oil
- 16 oz cottage cheese
- 1½ tsp M Salt
- ½ tsp Italian seasoning
- 8 oz mozzarella cheese shredded
- ½ cup parmesan cheese grated
- 1 organic egg
- 1 organic onion finely chopped
- 1 medium zucchini washed, grated and squeezed
- 24 oz organic marinara sauce
Instructions
- Boil the 12 oz jumbo shells pasta according to the instructions but remove 2-3 minutes early.
- In a medium bowl combine 16 oz cottage cheese, 1½ tsp M Salt, ½ tsp Italian seasoning, half of the 8 oz mozzarella cheese and 1 organic egg. Mix well
- Stuff each shell with about 1 tbsp. or the cheese mixture. Set aside.
- Heat a skillet over medium heat. Drizzle in the 2 tbsp extra virgin olive oil and add in 1 organic onion chopped and 1 medium zucchini shredded and strained. If you want you can sprinkle in a little bit of salt.
- Cook until the onions are translucent. Stirring frequently.
- Pour in half of the 24 oz organic marinara sauce. Stir until combined.
- Place the stuffed shells on top of the sauce in the sauce pan in a single layer. Pour the remaining sauce on top.
- Sprinkle with the rest of the mozzarella cheese and ½ cup parmesan cheese.
- Turn the heat to low/medium and place the lid on. Let cook for about 25-30 minutes.
- Remove and serve.
Notes
To Freeze: Option 1. Prep the shells with the cheese mixture, but don't continue with the rest of the recipe. Place on a parchment lined baking sheet. Place in the freezer for 2 hours and then transfer to a freezer safe container or Ziploc.
Option 2.
Cook according to the instructions and bring to room temperature.
Place in a freezer safe container and freeze up to 2 months.
To thaw, place in the refrigerator the night before you will use.
Reheat in an oven safe container at 350 f for 15-20 minutes.