# Components:
→ Pasta
01 - 24 jumbo pasta shells
→ Filling
02 - 2 cups low-fat cottage cheese
03 - 1 cup shredded mozzarella cheese, divided
04 - ½ cup grated Parmesan cheese
05 - 1 large egg
06 - 1½ cups fresh baby spinach, chopped
07 - 1½ cups cooked turkey breast, diced
08 - ½ teaspoon garlic powder
09 - ½ teaspoon dried Italian herbs
10 - ¼ teaspoon ground black pepper
11 - ¼ teaspoon salt
→ Cottage Cheese Alfredo Sauce
12 - 1½ cups low-fat cottage cheese
13 - ½ cup milk
14 - ¼ cup grated Parmesan cheese
15 - 2 tablespoons light cream cheese
16 - 2 cloves garlic, minced
17 - ¼ teaspoon ground nutmeg
18 - Salt and pepper to taste
→ Garnish (optional)
19 - ¼ cup chopped fresh parsley
20 - ¼ cup diced roasted red peppers
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil jumbo pasta shells according to package directions until al dente. Drain and let cool slightly.
03 - Combine cottage cheese, milk, Parmesan, cream cheese, minced garlic, nutmeg, salt, and pepper in blender. Blend until smooth; set aside.
04 - In a large bowl, mix cottage cheese, half the mozzarella, Parmesan, egg, chopped spinach, diced turkey, garlic powder, Italian herbs, salt, and pepper until well combined.
05 - Spread ½ cup of Alfredo sauce evenly in the bottom of the prepared baking dish.
06 - Fill each pasta shell with approximately 2 tablespoons of filling and arrange shells in the baking dish.
07 - Pour remaining Alfredo sauce evenly over the stuffed shells. Sprinkle with remaining ½ cup shredded mozzarella cheese.
08 - Cover the dish with foil and bake for 25 minutes.
09 - Remove foil and continue baking for another 10 minutes until sauce bubbles and cheese is golden.
10 - Top with chopped parsley and diced roasted red peppers before serving.
