Mushroom-Spinach Stuffed Shells

INGREDIENTS    

• 8 oz. (20 to 24) jumbo pasta shells
• 2 T extra-virgin olive oil, plus more for drizzling and brushing
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 12 oz. white mushrooms, chopped
• 1 10-oz package frozen spinach, thawed and squeezed dry
• 1½ cups low-fat small-curd cottage cheese
• 1 cup shredded part-skim mozzarella cheese
• ⅓ cup grated Parmesan cheese
• 1 large egg, lightly beaten
• ¼ cup chopped fresh basil   

DIRECTIONS    

1. Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
2. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes.
3. Preheat the oven to 350°F. 
4. Combine spinach and mushroom mixture in a bowl and add cottage cheese, mozzarella, Parmesan, egg, basil and salt. Stuff each shell with about 2 T. of the filling; set aside.
5. Brush a 9x13" pan and add a layer of spaghetti sauce. Place the shells in the pan and cover with foil.  Cook for 20 minutes.  Then remove the foil and continue to cook about 15 minutes or until bubbly.
6. Drizzle with mozzarella cheese and broil for 2 minutes.

Recipe Author: Food Network